Brussels Sprout Soup Recipe

Brussels Sprouts


 Updated 09/05/2015

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It's fair to say that Brussels sprouts are not everyone's favourite vegetable and often get overlooked when meal-time comes. But if you are looking for a way to increase your or your family's green vegetable intake then this soup is a great way of making sprouts palatable. It's also an excellent recipe to have around Christmas time when there are normally plenty of leftover sprouts that need to be used.


  • 2 lbs Brussels sprouts, trimmed and washed
  • 2 pints vegetable or chicken stock
  • pinch of bicarbonate of soda
  • 1/2 pint milk
  • 1 dessertspoon cornstarch
  • salt and black pepper
  • fresh grated nutmeg
(see measure conversions for more information on quantites)


  1. Put sprouts in a pan of boiling water with pinch of bicarbonate of soda.
  2. Bring to the boil for 5 minutes.
  3. Skim surface.
  4. Strain in a colander.
  5. Put the stock in a saucepan.
  6. Bring to boil.
  7. Add sprouts and boil until they become soft.
  8. Rub them through a sieve or blend with blender.
  9. Return the puree to the saucepan.
  10. Mix the cornstarch to a very thin paste with milk.
  11. Stir it into the soup and continue stirring until it has boiled for 5 minutes.
  12. Season to taste.
  13. Add the nutmeg and the remainder of the milk.
  14. Serve hot.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 2-4 portions


I tried freezing it and it tasted ok.
#2 - peter - 05/09/2015 - 15:26
Can you freeze this soup?
#1 - Katrina - 01/05/2010 - 07:36
I don't like Brussel Sprouts(hate them!) but I liked this soup. I gave it to a Brussel Sprout 'lover' who really enjoyed it. Easy to make.
#0 - Dawn Watson - 01/04/2010 - 11:02
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