BRUSSELS SPROUT AND BUTTERNUT SOUP
Rustic and hearty winter soup made with butternut squash, broccoli and brussels sprout. Uber easy to make and vegan.
Can I put brussels sprout in vegetable soup?
Of course, and this very easy butternut broccoli and brussels sprout soup, vegan and full of vitamins, has everything to please you!
Soup is a classic comfort food that is perfect for colder months. It warms and fills you up and this recipe is no exception. The butternut squash provides a natural sweetness that is balanced out by the earthy flavour of the broccoli and brussels sprouts.
How easily use butternut squash
One of the best things about this recipe is how easy it is to make. As the butternut squash can be a pain to cut, I always go for the frozen version which is already peeled and diced! The same goes for the vegetables, I find pouches with a nice mix already cut. In France, we use a lot of frozen vegetables thanks to the Mr Picard shops all over the country. So do not hesitate to use some now!
This soup is perfect for a quick and easy weeknight dinner, making it a healthy choice for any meal. It’s also a great way to sneak in some extra veggies in your diet.
Butternut squash is a good source of vitamins and minerals, including vitamin A, vitamin C, potassium and fiber. It also has a low calorie count and is a good source of antioxidants.
Overall, this butternut, broccoli and brussels sprout soup is a delicious and easy-to-make recipe that is perfect for any season. So why not give it a try and see for yourself? Your taste buds will thank you!
Different comfort soups to try
If you enjoyed this butternut soup, you may try a lovely walnut potage (here), or a very original thick soup like a potage made with lentil vertes du Puy, chestnut and cognac (here), absolutely divine!
BRUSSELS SPROUT AND BUTTERNUT SOUP
Ingredients
- 500 g broccoli, brussels sprout and carrots roughly chopped
- 500 g butternut cubed and frozen for me
- 2 shallots finely chopped finely chopped
- 1 garlic clove crushed
- 1 vegetable stock
- 1,5 l boiling water
Instructions
- In a large saucepan, fry the shallots with the garlic in a little bit of olive oil for 2 minutes.
- Add the vegetables, stock, and water.
- Cover and cook for 30 minutes.
- At the end of the cooking, blitz with a hand blender the mixture to create a potage.
- It’s ready!
