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.
Lightly spiced
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.
Storing/making ahead
This soup is perfect for making ahead. If you've made your soup in advance or you have leftovers you can store it as follows.
In the fridge
Simply allow to cool completely then transfer to an airtight container. Store in the fridge for up to five days.
When ready to eat reheat until piping hot.
In the freezer
To freeze this soup allow to cool completely and then transfer to a freezer-proof box or bag.
Label with the name and date.
Freeze for up to three months.
When ready to eat defrost thoroughly and then reheat until piping hot.
Ingredients
For full quantities and method please see the recipe card at the end of this post.
Here's what you'll need to make this soup:
- Sunflower oil
- Onion
- Garlic
- Ginger
- Turmeric
- Chilli powder
- Ground cumin
- Brussels sprouts
- Vegetable stock
- Garam masala
- Salt and pepper
Serving suggestions
You might like to serve your soup with:
- Toasted pumpkin seeds
- Crusty bread
- Croutons
More soup recipes
If you like this you might like one of my other soup recipes:
- leek and parsnip soup
- parsnip and apple soup recipe
- root vegetable soup
- fennel and potato soup
- carrot and potato soup
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
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Curried Brussels sprout soup
Ingredients
- 2 tablespoons sunflower oil
- 1 onion peeled and chopped
- 2 garlic peeled and chopped
- 2 cm chunk ginger peeled and chopped
- 1 teaspoon turmeric
- 1 teaspoon chilli powder optional
- 1 teaspoon ground cumin
- 600 g Brussels sprouts trimmed and outer leaves removed*
- 750 ml hot vegetable stock
- 1 tablespoon garam masala
- Salt and pepper
To serve
- Toasted pumpkin seeds
- Crusty bread
- Croutons
Instructions
- 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 teaspoon turmeric, 1 teaspoon chilli powder (if using) and 1 teaspoon 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 tablespoon garam masala and season to taste with salt and pepper.
- Serve hot with toasted pumpkin seeds and bread or croutons.
Notes
- If your Brussels sprouts are cooked add them at this stage with the stock, blend and then heat through before adding 1 tbsp garam masala and seasoning to taste with salt and pepper.
- Nutritional information is approximate and is intended as a guide only.
- The nutritional information does not include serving suggestions.
Nutrition
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Tina V
Simple ingredients, ease of prep & absolutely DEVINE flavor! Will definitely make this again. Very good yet somewhat reminiscent of pumpkin Spiced soup.
Cook Veggielicious
So glad you enjoyed it Tina!