Potato and Brussels Sprouts Soup ~
Chunky red potatoes and shredded Brussels sprouts in a savory, herb-infused broth. Simple and satisfying!
Ingredients for Potato and Brussels Sprouts Soup
You will need:
- 2 tablespoons olive oil, divided
- 6 cups Brussels sprouts, shredded
- 1/2 cup celery, diced
- 1/4 cup red onion, diced
- 2 teaspoons garlic, minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds red potatoes, halved or quartered into bite-size pieces
- 6 cups vegan chicken-style broth
Ingredient Notes
- Brussels Sprouts – I like to use a bag of pre-shredded Brussels sprouts to save on prep time.
- Rosemary and Thyme – If you happen to have fresh herbs on hand, use 1 1/2 teaspoons of each.
- Red Potatoes – The red color adds a pretty pop of color to this soup but Russet or Yukon Gold potatoes work just as well.
- Vegan Chicken-Style Broth – Look for this on the vegan specialty aisle or the soup aisle. I use Better Than Bouillon’s No-Chicken Base.
How to Make Potato and Brussels Sprouts Soup
STEP ONE: Into a large skillet over medium-high heat, add 1 tablespoon olive oil. When the oil is hot, add the shredded Brussels sprouts. Cook, stirring frequently, until tender, about 3 minutes. Remove from heat and set aside.
STEP TWO: Into a large pot over medium-high heat, add the remaining 1 tablespoon olive oil. Add the celery and onion. Cook for 3 minutes, stirring frequently until onions are softened. Add the garlic, rosemary, thyme, and black pepper. Continue cooking for an additional 30 seconds.
STEP THREE: Stir in red potatoes and chicken-style broth. Bring to a boil then reduce heat to low. Simmer for 10 minutes, or until potatoes are fork-tender. Stir in the cooked Brussels sprouts.
STEP FOUR: Adjust seasoning to taste and serve hot.
More Soup Recipes You’ll Love!
- Baked Potato Soup
- Broccoli Cheese Hash Brown Soup
- Sweet Potato, Kale, and White Bean Soup
- Wild Rice and Garbanzo Bean Soup
- Irish Stew
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Potato and Brussels Sprouts Soup
Ingredients
- 2 tablespoons olive oil divided
- 6 cups Brussels sprouts shredded
- 1/2 cup celery diced
- 1/4 cup red onion diced
- 2 teaspoons garlic minced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds red potatoes halved or quartered into bite-size pieces
- 6 cups vegan chicken-style broth
Instructions
- Into a large skillet over medium-high heat, add 1 tablespoon olive oil. When the oil is hot, add the shredded Brussels sprouts. Cook, stirring frequently, until tender, about 3 minutes. Remove from heat and set aside.
- Into a large pot over medium-high heat, add the remaining 1 tablespoon olive oil. Add the celery and onion. Cook for 3 minutes, stirring frequently until onions are softened. Add the garlic, rosemary, thyme, and black pepper. Continue cooking for an additional 30 seconds.
- Stir in red potatoes and chicken-style broth. Bring to a boil then reduce heat to low. Simmer for 10 minutes, or until potatoes are fork-tender. Stir in the cooked Brussels sprouts.
- Adjust seasoning to taste and serve hot.
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