I remember the first time I tried Brussel sprout soup. I was hesitant because, honestly, sprouts had always been a mystery to me. My mom boiled them until they were soft, and the smell would fill the kitchen. I didn’t like them at all. Then one chilly evening, I stumbled across Jamie Oliver’s Brussel Sprout Soup recipe. From the first spoonful, I realized sprouts could be comforting, earthy, and even delicious. That night changed how I saw this often-overlooked vegetable.
This recipe isn’t just about soup. It’s about exploring flavors you might have ignored. It’s about turning a humble sprout into a cozy meal that warms both your body and your heart.
Jamie Oliver’s Brussel Sprout Soup Recipe
I’ll never forget watching Jamie Oliver on TV, hands flying as he chopped veggies. He made it look effortless. This recipe reflects that style: simple ingredients, quick prep, and a rich taste that surprises everyone who tries it.
It’s a perfect soup for fall and winter. The sprouts bring a slightly nutty flavor. Potatoes add creaminess without cream. And a hint of garlic and onion builds a savory depth. Once you try it, you’ll want to make it again and again.
Ingredients Needed
I usually gather all ingredients first, so I don’t end up mid-recipe realizing I’m missing something. For this soup, you’ll need:
- 400g Brussel sprouts, trimmed and halved
- 1 medium onion, peeled and chopped
- 2 cloves of garlic, crushed
- 2 medium potatoes, peeled and diced
- 1.2 liters vegetable stock
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: a pinch of nutmeg or a squeeze of lemon for brightness
Pro tip: Fresh, firm sprouts make all the difference. Avoid yellowing leaves or soft spots-they can make the soup bitter.
How To Make Jamie Oliver’s Brussel Sprout Soup
I like to cook this soup while listening to music. It feels therapeutic. Here’s how I do it step by step:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté gently until soft and fragrant.
- Toss in the halved Brussel sprouts and diced potatoes. Stir to coat with oil.
- Pour in the vegetable stock. Bring to a gentle boil.
- Reduce heat and simmer for 15-20 minutes until the vegetables are tender.
- Use a hand blender to purée the soup until smooth.
- Season with salt, pepper, and a pinch of nutmeg or lemon if desired.
- Serve hot with crusty bread or a swirl of cream for extra indulgence.
Cooking this soup always feels like a small meditation. Chopping, stirring, blending-it’s all part of the process that makes the final flavor richer.
Ingredient Science Spotlight
I love understanding why ingredients behave the way they do.
- Brussel Sprouts: Packed with fiber, vitamin C, and antioxidants. They can taste bitter if overcooked, so timing is crucial.
- Potatoes: Add starch, giving the soup creaminess without dairy. They also help balance the sprouts’ slight bitterness.
- Garlic and Onion: Build umami and sweetness as they cook. The longer you cook them gently, the richer the base flavor.
- Olive Oil: Helps carry flavors and adds a silky texture. Extra virgin oil adds a subtle fruity note.
Knowing a bit of the science makes cooking less intimidating and more experimental.
Expert Tips
From my own kitchen experiments and a few Jamie tricks:
- Trim the sprouts carefully. Remove tough outer leaves for a smoother texture.
- Don’t overblend. Stop when the soup is velvety but still has some texture.
- Taste as you go. Salt gradually-it concentrates as the soup simmers.
- Add a splash of lemon at the end. It lifts the flavor and cuts through richness.
- Use a hand blender over a traditional blender. It keeps more flavor and reduces cleanup.
Recipe Variations
I like to experiment depending on the season or mood:
- Spicy Kick: Add red chili flakes when sautéing onion and garlic.
- Creamy Version: Stir in a dollop of yogurt or coconut milk for a richer soup.
- Nutty Flavor: Sprinkle toasted hazelnuts on top before serving.
- Herbal Twist: Add thyme or sage for a fragrant note.
These variations keep the soup exciting, especially if you make it weekly.
Final Words
I often make this soup on quiet evenings when I want comfort without heaviness. It’s forgiving, adaptable, and surprisingly elegant. Even friends who claim they ’don’t like sprouts’ often ask for seconds.
Cooking this recipe has taught me that the simplest ingredients can create the most memorable meals. It’s about care, timing, and understanding flavors-not complicated techniques.
FAQs
What Are The Main Ingredients In Jamie Oliver’s Brussels Sprout Soup?
The main ingredients include Brussels sprouts, potatoes, onions, garlic, vegetable stock, and a bit of cream.
Can I Make Jamie Oliver’s Brussels Sprout Soup Ahead Of Time?
Yes, you can make the soup ahead and store it in the fridge for a couple of days or freeze it for later.
Is Jamie Oliver’s Brussels Sprout Soup Vegetarian?
Yes, the soup is vegetarian as long as you use vegetable stock instead of chicken stock.