Brussels Sprouts Soup

Brussels Sprouts Soup

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6


  • 1 leek cleaned and chopped
  • 2 stalks celery chopped
  • 3 medium carrots chopped
  • 1 parsnip whole or chopped
  • 3 cups brussels sprouts cleaned, outer leaves removed, whole or cut in half
  • 2 tbsp extra virgin olive oil or butter + optional more extra virgin olive oil for drizzling to finish up the soup
  • 5 cups broth chicken or vegetable
  • 1/2 cup heavy cream
  • Lemon juice optional
  • Salt and pepper to taste
  • Maggi seasoning optional to taste


  • In a Dutch Oven or other pot with a lid, heat up butter or olive oil; Add leeks and cook for about 3 minutes, until softened.
  • Add carrots and celery and cook for another 3-4 minutes. Add Brussels Sprouts, potatoes and parsnip.
  • Pour in the broth, cover and cook for about 20-25 minutes, until all the veggies are cooked.
  • Pour the cream into a cup and slowly add some of the soup broth to temper the cream.
  • Once you have a full cup of liquid, pour it over into the pot; check for seasoning and adjust with salt and pepper.
  • Garnish with parsley and serve with crusty bread. For an extra flavor's boost add few drops of freshly squeezed lemon juice, a drizzle of extra virgin olive oil and few drops of Maggie seasoning (all of which are optional).
Keyword Brussels Sprouts, Carrots, Celery, Chicken Stock, Leeks, Parsnips, Potatoes