Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 lb (450g) Brussels sprouts, trimmed and halved (or quartered if large)
- 2 medium Yukon Gold or russet potatoes, peeled and diced (about 3 cups)
- 4 cups vegetable or chicken broth
- ½ tsp dried thyme
- Salt & black pepper to taste
- ½ cup heavy cream or half-and-half (or unsweetened plant-based cream for dairy-free)
- Optional: pinch of nutmeg, lemon juice, or red pepper flakes
For garnish:
- Crispy roasted Brussels sprout halves
- Grated Parmesan or nutritional yeast
- Fresh parsley or chives
Instructions
- Sauté aromatics: In a large pot, heat olive oil and butter over medium heat. Add onion; cook 4–5 min until soft. Stir in garlic; cook 30 sec.
- Add veggies: Add Brussels sprouts and potatoes. Cook 5 min, stirring occasionally.
- Simmer: Pour in broth and thyme. Bring to a boil, then reduce heat. Cover and simmer 20–25 minutes, until potatoes and sprouts are very tender.
- Blend (optional): For a creamy texture, use an immersion blender to purée until smooth—or leave slightly chunky for more texture.
- Finish: Stir in cream, salt, and pepper. Warm gently (do not boil). Add a squeeze of lemon or pinch of nutmeg if desired.
- Serve hot, topped with crispy sprouts, cheese, and herbs.
💡 Pro Tip: Roast extra Brussels sprouts at 400°F (200°C) for 20 min with olive oil, salt, and pepper for a crunchy garnish!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
Servings: 4 | Calories: 220 | Net Carbs: 22g | Fats: 12g | Protein: 8g
Servings: 4 | Calories: 220 | Net Carbs: 22g | Fats: 12g | Protein: 8g