Brussels Sprout Soup

Serving size:
 4 Servings


    • 2 T
    • butter
    • 1 c
    • onions (minced)
    • 3 c
    • Brussels sprouts (minced)
    • 1 c
    • potatoes (diced)
    • 2 c
    • vegetable stock (chicken stock, or water)
    • 1⁄2 t
    • salt
    • 1⁄2 t
    • dill weed (increase if using fresh)
    •   t
    • black pepper (to taste)
    • 3⁄4 c
    • sour cream
    • 3⁄4 c
    • buttermilk
    • parsley and chives (fresh, minced)
1 hour
Ready in
1 hour


This is vegetarian comfort food. The days may be shortening and the temperature dropping, but this hearty soup will get you into the warm light of the kitchen, where you will fill your home with the aromas of autumn. This soothing soup beckons to be sopped up by hunks of warm bread. Suddenly the evening doesn't seem so chilly after all. Or perhaps the house is now just extra cozy.

Adapted from The Enchanted Broccoli Forest


In a stockpot, sauté onions over medium low heat for about 3-5 minutes. Add Brussels sprouts and continue to sauté for another 5 minutes. Add potatoes, stock or water and salt. Cover and simmer about 15 minutes or until potatoes are tender. Transfer approximately 2/3 of this mixture to a blender or food processor and puree, season with pepper and dill. Whisk sour cream and buttermilk into puree and return to the stockpot. Stir into soup, heating very slowly. Do not allow to boil or cook. Serve as soon as heated, garnished with fresh parsley and chives.


Special Diets: