Making this curried Brussels sprout soup is a great way to use up leftover sprouts, whether cooked or uncooked. Deliciously spicy and creamy. Suitable for vegans. Can be frozen.
Whether you love or hate Brussels sprouts there's no denying that they're an essential part of the Christmas table.
For many people this is the one time of year that they eat sprouts. However, they are cheap, easy to buy and seasonal throughout autumn and winter. Meaning that we should all eat more sprouts!
Traditionally boiled until soft, Brussels sprouts improve a lot when roasted or sautéed. They are also great made into a soup.
My Brussels sprouts soup is spiced with ginger, turmeric, chilli and cumin and is delicious. It's a great way to use up leftover sprouts and can be frozen.
Can you make this soup with leftover cooked Brussels sprouts?
Yes. If you bought too many sprouts for Christmas day and have uncooked sprouts leftover this is a great recipe to use them up.
If you have cooked your sprouts already and they didn't get eaten you can still use them in this soup. Add to the spiced onion base with the stock, blend and heat through.
Other Brussels sprouts recipes
- roasted balsamic Brussels sprouts
- Jerusalem artichokes and Brussels sprouts with cranberries and chestnuts
- garlic roasted Brussels sprouts
- Brussels sprouts salad
Pin curried Brussels sprout soup for later
If you like this you might like:
Or if you're looking for an easy bread recipe to serve with your soup why not try my easy vegan soda bread.
How to make Brussels sprout soup
Curried Brussels sprout soup
- 2 tbsp sunflower oil
- 1 onion peeled and chopped
- 2 garlic peeled and chopped
- 2 cm chunk ginger peeled and chopped
- 1 tsp turmeric
- 1 tsp chilli powder optional
- 1 tsp ground cumin
- 600 g Brussels sprouts trimmed and outer leaves removed*
- 750 ml hot vegetable stock
- 1 tbsp garam masala
- Salt and pepper
- To serve
- Toasted pumpkin seeds
- Crusty bread
- Heat the sunflower oil in a large saucepan with a lid.
- Add 1 chopped onion and sauté for 10-15 minutes until soft.
- Add 2 cloves of chopped garlic and a 2cm piece of chopped ginger. Sauté for a further minute then add 1 tsp turmeric, 1 tsp chilli powder (if using) and 1 tsp ground cumin. Stir well and cook for a minute.
- Add the Brussels sprouts* and 750ml hot vegetable stock. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 10 minutes or until the Brussels sprouts are soft.
- Blend until smooth with a handheld blender or allow to cool slightly and transfer to a heatproof jug blender.
- Add 1 tbsp garam masala and season to taste with salt and pepper.
- Serve hot with toasted pumpkin seeds and bread or croutons.
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