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Home » Popular » Vegan » Potato and Brussels Sprouts Soup

Potato and Brussels Sprouts Soup

January 6, 2023Leave a Comment

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Potato and Brussels Sprouts Soup ~ Chunky red potatoes and shredded Brussels sprouts in a savory, herb-infused broth. Simple and satisfying! via @thiswifecooks

Potato and Brussels Sprouts Soup ~

Chunky red potatoes and shredded Brussels sprouts in a savory, herb-infused broth. Simple and satisfying!

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 ~ Chunky red potatoes and shredded Brussels sprouts in a savory, herb-infused broth. Simple and satisfying!
Potato and Brussels Sprouts Soup ~ Chunky red potatoes and shredded Brussels sprouts in a savory, herb-infused broth. Simple and satisfying!

Potato and Brussels Sprouts Soup

Chunky red potatoes and shredded Brussels sprouts in a savory, herb-infused broth. Simple and satisfying!
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Course: Dinner, Lunch, Soup
Cuisine: American, European
Keyword: 30 minutes or less, dairy free, soup, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 246kcal
Author: Holly Gray
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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.

Nutrition

Calories: 246kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 75mg | Potassium: 1344mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1070IU | Vitamin C: 128mg | Calcium: 86mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Soups & Stews, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Vegetarian, Winter Flavors Tagged With: comfort food, dairy-free, potatoes, quick and easy, soup, vegan, vegetarian

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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