This Soup Is A Delicious Way To Cook Up Brussel Sprouts
This is a Robust Brussel Sprout Potato Soup full of garlic, sweet Mayan onions, mushrooms and an option of white beans and green peas. Flavored with dried sage, basil, bay leaves, white pepper and fresh parsley. Topping it off with a nice covering of fresh parsley, fresh thyme, hot red pepper flakes and a squeeze of fresh lemon. This soup is surprisingly on the sweet side from the Mayan Sweet Onion, but it is as if you added some fresh putted carrots. Really yummy! This recipe is enough for 4 large servings so make double if you expecting more company.
A Little Brussel Sprout History
If we were to go way back to Ancient Rome we would find the first edible brussel spouts being enjoyed by the Romans. So yes! Italians and people in the Mediterranean were the first to find these little morsels.
They were commonly called by the genus name Brassica Oleracea in Latin, Brassica meaning cabbage. Although, they were a variety of the gemmifera which belonged to the mustard plant family. Hard to tell because they look and taste like baby cabbages.
Brussel Sprout were first cultivated and derived their name in the 13th century in Flanders which is part of modern day Belgium today, naming it after their capital. Sprouts traveled from there to across the English Channel becoming the most popular vegetable in Britain in the 1800’s. It’s not so popular way of cooking it was to be over boiled, mushy and yellow.
In Medieval times tradition rose in a superstition to cut a cross in the base of the brussel sprout releasing the evil spirits and demons that lived between the leaves. The cross was cut in belief to drive them away. Today we just enjoy the many various ways of cooking these little beauties with no evil spirits or demons attached. The smell of brussel sprouts alone when cooking would sure enough scare them away.
Plus, there are 110 species of different brussel sprouts. Each one is packed full of nutrients. An 80g serving of brussel sprouts contains more vitamin C then an orange and an excellent source of beta-carotene and folic acid. All the more reason to cook up this hearty Robust Brussel Sprout Potato Soup that I have created here for you today.
How To Pick Out Brussel Sprouts
So many people are afraid to try new things because they just look so weird. These little bundles of small like cabbages are sold loose or on a stock with them growing up the sides. They are best to buy on the stock because they are much fresher this way (even if it looks strange).
If you can’t buy them on a stock look for the ones that look the freshest. Those would be the ones that are hard when you squeeze them and tightly furled. Don’t pick soft ones.
You also want to look for the ones that have no egg like spots on them. Sometimes these spots can mean that the inside of the brussel sprout can be wormy. If there are black spots on them it’s a fungi called Alternaria leaf spot. So just pick the cleanest, hardest, greenest ones you can find.
Picking Sweet Onions For Robust Brussel Sprout Potato Soup
I just discovered these wonderful Mayan Sweets at are our local grocery store. This was a pleasant surprise in how sweet they were. I will definitely be looking them up to make other recipes with.
If you can’t find them there are other sweet onion you can use. Look for Walla Walla and Vidalia sweet onions. These two are very easy to find. In fact you may like my recipe Vegan Sweet Onion Dressing if you like Vidalia onions.
How To Make Robust Brussel Sprout Potato Soup
First of all scrub the potatoes and brussel sprouts with a vegetable brush and cut the ends off. Rinse them under cool water. Cut them in half or quarters depending on the size of the potatoes and brussel sprouts. Set them aside
Clean the garlic and sweet Mayan onion and mince the garlic and chop the onion. Put into a large stewing pot and sauté in olive oil and vegan butter until glassy in appearance.
Add the 4 cups of vegetable broth or vegetable bouillon equivalency of 4 teaspoons of vegetable bouillon and 4 cups of water.
Add the rest of the ingredients and bring to a low boil on medium heat. Turn down heat to medium low cover and cook until the potatoes and brussel sprouts are soft enough to eat. This should take 20 to 25 minutes on medium low heat. Check the vegetables for doneness because every stove is different.
If you are adding any beans or green peas put them in half way through the cooking process.
Makes 4 large servings. Top with fresh chopped parsley, fresh thyme leaves, hot pepper flack and a fresh squeeze of lemon if desired. Serve right away!
I hope you enjoy this recipe as much as we do. Enjoy!
More Recipes You may Like:Print
This Robust Brussel Sprout Potato Soup is full of flavor with sweet onions, lots of garlic, white mushrooms and optional white beans and green peas. With savory herbs of sage, basil, white pepper, fresh parsley and bay leaves. Topped with fresh parsley, fresh thyme, hot pepper flakes and a squeeze of fresh lemon. This recipe makes 4 large servings.
Robust Brussel Sprout Potato Soup
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Vegan Butter
- 6 cloves of Garlic, minced
- 1 Lg Sweet Onion (Mayan, Walla Walla or Vidalia), chopped
- 4 sm Bay Leaves
- 1 1/2 tsp Sage
- 1 tsp Basil
- 1/4 tsp White pepper
- 4 cups of Vegetable Broth or 4 cups of Water and 4 tsps of Vegetable Bouillon
- 14 Sm Baby Red Potatoes, cut in half or quarters
- 14 Lg Brussel Sprouts, cut in half or quarters
- 2 Lg White Mushrooms or 4 medium White Mushrooms
- 2 Tbsp Fresh Parsley, chopped
- 1 can Cannellini Beans or Northern Beans (optional)
- 1/3 cup Green Peas (optional)
- Extra Sea Salt if needed
- Fresh Parsley
- Fresh Thyme
- Hot Pepper Flakes
- Fresh Lemon Juice
Robust Brussel Sprout Potato Soup
- Clean and wash the baby potatoes and brussel sprouts with a vegetable brush. Cut them in halves or quarters. Set aside
- Clean the sweet onion and garlic. Chop the sweet onion and mince the garlic. Set aside.
- In a large soup pot heat the olive oil and vegan butter on medium heat. Add the chopped sweet onion and minced garlic. Sauté for 2 minutes and then add the sage, basil, bay leaves and white pepper. Stir and sauté until the onions and garlic are clean and almost glassy in appearance.
- Add the 4 cups of vegetable broth or 4 cups of water and 4 teaspoons of vegetable bouillon.
- Then add the potatoes, brussel sprouts and chopped mushrooms. Cover and cook on medium heat until it boils then turn down to medium low heat.
- Cook for ten minutes then add the green peas and cannellini beans or northern beans if desired. This is optional. Or one or the other.
- Add the chopped parsley.
- Cook until the potatoes and brussel sprouts are soft.
- Add extra salt if needed.
- Serve and top with fresh chopped parsley, fresh thyme, hot pepper flakes and a wedge of fresh lemon.
- Serve hot! Enjoy!
Keywords: soup, main course, robust brussel sprout potato soup, Holiday, Christmas, Thanksgiving, St. Patrick’s Day, New Years Eve