I remember the first time I tried Brussel sprout soup. It wasn’t something I’d ever thought of making, but I had a head of sprouts sitting in the fridge, and I didn’t want them to go to waste. A friend recommended Jamie Oliver’s recipe, and I was immediately intrigued. Jamie’s approach to food is always fresh, comforting, and surprisingly simple, which made me want to give it a go. The soup turned out so delicious that I ended up making it several times over the winter. It became my go-to dish when I needed something warm, healthy, and comforting. So if you’re curious about turning Brussel sprouts into a meal that doesn’t just taste like sprouts, this recipe is a perfect place to start.
Jamie Oliver’s Brussel Sprout Soup Recipe
Jamie Oliver’s Brussel sprout soup is a mix of hearty flavors, rich textures, and healthy ingredients. What I love most about this soup is that it takes something as humble as Brussels sprouts and turns them into a dish that feels elevated but is still incredibly easy to prepare.
The base is a simple combination of onions, garlic, and a little bit of olive oil to give it that depth of flavor. Then, of course, you add the Brussels sprouts, which are cooked down into a silky, comforting soup. It’s not a complicated recipe, but it’s packed with goodness.
Ingredients Needed
- Brussel sprouts – The star of the show, providing a naturally nutty and slightly bitter flavor.
- Onion – Adds sweetness and a bit of depth.
- Garlic – For that essential aromatic punch.
- Olive oil – A little bit of healthy fat to sauté the veggies.
- Vegetable broth – A lighter option compared to chicken broth, allowing the Brussels sprout flavor to shine.
- Potatoes – To help thicken the soup and give it a creamy consistency without the need for cream.
- Salt and pepper – Simple seasonings that help bring the flavors together.
- Lemon juice or zest – A hint of citrus can brighten up the whole dish, cutting through the richness.
- Optional toppings – You can add croutons, a dollop of sour cream, or some crispy bacon bits for extra texture and flavor.
How To Make Jamie Oliver’s Brussel Sprout Soup
Making this soup is pretty straightforward, and that’s one of the things I love most about it. Here’s a step-by-step guide that I follow every time:
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Prepare The Ingredients
- Trim and halve the Brussels sprouts.
- Dice the onion and chop the garlic.
- Peel and chop the potatoes into chunks.
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Cook The Base
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant (about 5 minutes).
- Add the Brussels sprouts and potatoes, cooking for another 5 minutes. This helps to develop their flavors.
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Add The Broth
- Pour in the vegetable broth, just enough to cover the veggies, and bring everything to a simmer. Let it cook for about 15-20 minutes until the vegetables are tender.
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Blend The Soup
- Once the vegetables are cooked, use an immersion blender to blend everything into a smooth soup. You can also use a regular blender if you don’t have an immersion one.
- Season with salt, pepper, and a squeeze of lemon juice or zest to taste.
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Serve And Garnish
- Ladle the soup into bowls and add any optional toppings. Croutons are a personal favorite of mine!
Ingredient Science Spotlight
What makes this soup so special isn’t just the flavors-it’s also the science behind the ingredients.
- Brussels sprouts: These little veggies are high in fiber, vitamin C, and antioxidants. When you cook them down into a soup, their bitterness softens, and they become more palatable. The roasting or sautéing step helps to caramelize the sugars in the sprouts, adding sweetness to balance their natural bitterness.
- Potatoes: They work as a natural thickening agent. When cooked and blended, they give the soup a creamy texture without the need for cream, making it a much lighter alternative.
- Garlic and onion: These two are powerhouses of flavor. They contain sulfur compounds, which not only give them their distinct taste but also offer anti-inflammatory and immune-boosting properties.
- Lemon: The citrus adds an acidic punch that cuts through the richness of the soup. It also helps balance the bitterness of the Brussels sprouts.
Expert Tips
- Don’t overcook the sprouts: Overcooking Brussels sprouts can lead to a mushy, unpleasant texture and can enhance the bitterness. Keep an eye on them while cooking to ensure they stay tender but not mushy.
- Add a bit of cream: If you want a creamier texture, feel free to add a splash of cream or a dollop of sour cream. It’s an easy way to make the soup a bit more indulgent.
- Customize your seasoning: Feel free to play around with herbs like thyme, rosemary, or even a pinch of smoked paprika for an added depth of flavor.
- Freeze for later: This soup freezes beautifully. Make a big batch and freeze portions for a quick, healthy meal later on.
Recipe Variations
- Add bacon: For a smoky crunch, try adding some crispy bacon bits as a topping. The smoky flavor complements the sprouts well.
- Vegan version: If you want to make it vegan, simply skip the cream and use a vegetable broth that’s completely plant-based.
- Spicy twist: Add a pinch of red pepper flakes or a bit of fresh chili to give the soup a bit of heat.
- Herb-infused: Try adding a bouquet garni or fresh rosemary sprigs while simmering for a more herbal flavor profile.
Final Words
What I’ve learned after making this soup countless times is that it’s incredibly forgiving. You can adjust it based on what you have in your pantry or according to your taste. The Brussels sprouts may seem intimidating at first, but once you cook them down, they turn into something totally different. The soup becomes silky smooth, packed with flavors, and so satisfying.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Brussel Sprout Soup?
You’ll need brussel sprouts, garlic, onion, vegetable stock, butter, olive oil, and seasoning like salt and pepper.
How Long Does It Take To Make Jamie Oliver’s Brussel Sprout Soup?
It takes about 30 minutes to prepare and cook the soup.
Can I Make This Soup Ahead Of Time?
Yes, the soup stores well in the fridge for a couple of days or you can freeze it for later.