Delia Brussel Sprout Soup

When it comes to cozy, nourishing soups, few chefs capture simplicity and elegance like Delia Smith. Her Brussels Sprout Soup is a shining example: a vibrant, comforting dish that comes together in just 15 minutes.

I love how this soup brings a fresh take to the often-underestimated Brussels sprout. Blended into a silky, buttery broth with petit pois and gentle aromatics, it’s a wonderful midweek savior or a festive starter during colder months. If you’re searching for an easy Brussels sprout soup, Delia Smith soup recipe, or a comforting vegetarian winter soup, you’re in for a real treat.

Why You’ll Love This Brussels Sprout Soup

• Incredibly Fast: On the table in about 15 minutes for effortless comfort.
• Naturally Nutritious: Brussels sprouts and petit pois pack in vitamins and fiber.
• Creamy Yet Light: Butter adds just enough richness without making it heavy.
• Perfectly Balanced Flavors: Garlic and onion lift the delicate sprout flavor.
• Make-Ahead Friendly: Stores and reheats beautifully for easy meals.

Ingredients for Delia’s Brussels Sprout Soup

• 12.35 ounces (350 g) Brussels sprouts: trimmed and washed for tender flavor
• ¾ cup (100 g) petit pois (frozen): adds a sweet, vibrant contrast
• 1 onion, finely chopped: builds a savory base
• 1–2 garlic cloves, finely chopped: enhances the soup with aromatic depth
• 1 tablespoon olive oil
• 2 teaspoons butter: brings a creamy, luxurious finish
• 3 cups (700 ml) vegetable stock: creates a nourishing broth
• White or black pepper, to taste

How to Make Delia Smith’s Brussels Sprout Soup

1. Prepare the Brussels sprouts: Trim the ends, remove any tough outer leaves, and wash thoroughly. Measure out 350 g trimmed.
2. Shred the sprouts: Blend or finely shred the Brussels sprouts for even cooking.
3. Sauté aromatics: Heat the olive oil in a medium pot. Add the onion and garlic, cooking gently for 3–4 minutes until softened.
4. Add shredded sprouts: Stir in the Brussels sprouts and cook for 1 minute to release their aroma.
5. Simmer the soup: Pour in the vegetable stock, season with pepper, and bring to a boil. Lower the heat and simmer for 5 minutes.
6. Add petit pois: Stir in the frozen peas and cook for an additional minute until just heated through.
7. Blend and finish: Remove from heat. Purée the soup using a hand blender or high-speed blender until silky. Stir in the butter, adjust seasoning if needed, and serve warm.

Common Mistakes to Avoid

• Overcooking the sprouts: Keep simmering time short to preserve flavor and color.
• Skipping the shredding: Finely shredded sprouts cook evenly and blend more smoothly.
• Using poor-quality stock: A flavorful vegetable stock makes all the difference.
• Blending while too hot: Let the soup cool slightly to avoid splattering.
• Forgetting to season properly: Taste and adjust after blending for best results.

Storage and Reheating Instructions

Storage:
Cool the soup completely, then transfer to a sealed container. Refrigerate for up to 4 days.

Freezing:
Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Stovetop: Heat gently over medium-low, stirring often, until warmed through. Add a splash of water if it has thickened.
• Microwave: Heat in 30-second bursts, stirring between each, until hot.

FAQs About Brussels Sprout Soup

Q: Why is my Brussels sprout soup sticky?
A: Overcooking the sprouts can release starches that thicken the soup excessively. Simmer gently and briefly for best texture.

Q: How do you thicken Brussels sprout soup naturally?
A: Blend a portion of the soup longer for a thicker consistency without adding thickeners.

Q: Why does my Brussels sprout soup taste bitter?
A: Overcooked sprouts or using tough outer leaves can introduce bitterness. Trim sprouts carefully and don’t overcook.

Q: How do I fix grainy Brussels sprout soup?
A: Blend the soup thoroughly using a high-speed or immersion blender to achieve a silky finish.

Nutrition Facts (Per Serving)

• Calories: 129
• Total Fat: 3.1 g
• Saturated Fat: 1.7 g
• Carbohydrates: 21.7 g
• Dietary Fiber: 2.5 g
• Sugars: 4.7 g
• Protein: 4.8 g
• Sodium: 427.9 mg

Try More Recipes:

• Delia Smith Pavlova Recipe
• Delia Smith lemon pudding
• Delia Smith Apple Tart
• Delia Smith Chocolate Brownies