Brussels Sprouts Soup

A creamy and delicious soup prepared with the help of a few aromatic vegetables. Love them or hate them, Brussels Sprouts Soup really is a dish for everyone, because if you don't tell them, they won't know!

📝 Ingredients

• 1 tablespoon olive oil
• 1 large white onion, (diced)
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, (minced)
• 5 cups low-sodium vegetable stock
• 2 pounds Brussels Sprouts, (frozen (see notes if using fresh sprouts))
• 1/4 teaspoon dried thyme

👨‍🍳 Instructions

1. 1Add the olive oil, onions, salt, and ground black pepper to a heavy-bottomed pot. Over medium heat, cook the onions for five minutes, stirring occasionally.
2. 2Add the garlic. Stir into the onions and cook for 2-3 minutes.
3. 3Pour in the stock; add the dried thyme, and add the Brussels sprouts. Stir to combine.
4. 4Once the soup comes to a low boil, reduce heat to medium-low, place a lid on the pot and cook for 20 minutes.
5. 5Check to see if the sprouts are fork tender. This mostly applies if you used fresh Brussels Sprouts. Frozen sprouts will be fully cooked at this point.
6. 6Transfer the soup to a blender and puree. Or, use a hand-held immersion blender to puree the soup. Be careful! The soup is hot and will burn if it splatters onto your skin.
7. 7Once pureed, taste for seasoning. Serve immediately. Add toppings of choice.