brussels sprout and potato soup

OK so it isn’t pretty and it is a kind of khaki colour, but this soup is delicious.

It packs a flavour punch enhanced by the caramelised flavours of onions and brussels sprouts and it is velvety smooth from the background of broken down potato.

I like mine with a teaspoon of cashew cheese stirred through. It adds to the flavour and creaminess. Other good toppings are dill (I am currently in love with dill as a herb) and crunchy fried onions.

I made this soup on a recent nasty, windy, cold day in Melbourne with hail and rain pounding outside and it was lovely to sit with the bowl warming my hands and eating it with some crunchy sourdough toast.

brussels sprout and potato soup

 

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prep time

15 mins

cook time

40 mins

total time

55 mins

 

author: quincesandkale

recipe type: soup

cuisine: vegan

serves: 6

ingredients

• 400g brussels sprouts
• 700g potato
• 1 tbs oiive oil
• 1 onion
• 2 cloves garlic crushed
• 5 cups stock (I used Massel)
• salt to taste

For Garnish

• extra crisp fried onions
• soft cashew cheese (I used Botanical Cuisine Lemon and Dill)
• dill

instructions

1. Trim the base of the sprouts and cut into ½ cm slices.
2. Peel and coarsely chop the potatoes
3. Peel and chop the onions.
4. Heat the olive oil in a large pan
5. Add the onions and the sprouts and fry until they brown
6. Add the garlic and fry for a minute
7. Add the potatoes and the stock
8. Bring to the boil and reduce to a simmer and cook until the potato is falling apart.
9. Blend until smooth using a stick blender or a blender.
10. Serve garnished with any or all of the garnishes.

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