Brussels Sprouts Walnut Soup is a simple soup recipe fancied up with walnut oil and raw walnuts. This vegetarian dish is healthy, filling, and perfect for your clean eating New Year’s resolutions. Furthermore, it’s no secret quality ingredients make a difference in taste. Use organic sprouts, carrots, and onions to use in this recipe, even better. However, organic does not always mean flavorful. Go for the flavor. Always.
Except for the carrots, this recipe also fits most keto profiles. However, if you are following a keto diet simply leave the carrots out entirely. Also, you can substitute a more keto-friendly vegetable like celery for the carrots. It is vegetarian but not vegan. The tablespoon of unsalted butter disqualified is from the vegan category. Alternately substitute the unsalted butter with olive oil and you have a gorgeous vegan Brussels Sprouts Walnut Soup.
Every winter it seems I cannot get enough soup recipes. Sometimes it’s nice to take a long time to make a recipe and simmer it for hours. However, other times I’m impatient and want the recipe to come together quickly. Consequently, this soup falls into the latter category.
Sweat the onions in olive oil and butter. Add the garlic, then all the other vegetables. Saute everything for a few minutes. Season with kosher salt and freshly ground black pepper. Add the vegetable broth to the pot. At this point, I can’t stress enough how important it is to have a tasty broth. I like Rachael Ray’s version. Mostly because of the taste and pure ingredients. Anyway, bring everything to a boil. Turn down the heat and simmer for 15 minutes.
Pour the finished soup into bowls. add a splash of walnut oil on the top of each. Then sprinkle with raw chopped walnut pieces.
Brussels Sprouts Walnut Soup
Ingredients
- 1.3 lbs brussels sprouts
- 3 carrots
- 1 sweet onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- kosher salt and freshly ground pepper to taste
- 3.5 cups vegetable broth
- 1/2 cup chopped walnuts
Instructions
-
Trim the Brussels Sprouts and cut them in half.
-
Peel the carrots and dice them into pieces.
-
peel and dice the onion and garlic cloves.
-
Heat the olive oil and butter in a large pot.
-
Add the onions and sauté until transparent.
-
add the garlic and sauté for 1 minute or until it releases its aroma.
-
Add the Brussels sprouts and carrots and sauté.
-
Cook for five minutes, stirring frequently.
-
kosher salt and freshly ground pepper to taste.
-
Add the vegetable broth to the pot.
-
Bring to a boil. turn down the heat and let simmer for 15 minutes.
-
Season to taste with kosher salt and freshly ground black pepper.
-
Distribute the soup between four bowls.
-
Top each portion with some walnut kernels and a splash of walnut oil.
Like this Brussels Sprouts Walnut Soup recipe? also, try some of these other lovely and filling winter soups:
