I remember the first time I tried Brussels sprouts. I was skeptical. They looked tiny, green, and unassuming on my plate. But then a friend served them in a warm, creamy soup, and my entire perspective changed. That day, I discovered how comforting and rich these little vegetables could be.
Brussels sprouts often get a bad rap for being bitter or tough, but when treated right, they shine. Jamie Oliver, one of my favorite chefs for his simplicity and depth, has a recipe that turns them into a soothing, flavorful soup. Today, we’re diving into his Brussels Sprout Soup recipe. By the end, you’ll see these little greens in a whole new light.
Jamie Oliver’s Brussels Sprout Soup Recipe
Jamie’s recipe is a masterclass in simplicity. It uses minimal ingredients but maximizes flavor. Every spoonful is creamy, nutty, and slightly sweet. You get that earthy depth of Brussels sprouts without any overpowering bitterness.
The beauty of Jamie’s approach is that it doesn’t require complicated steps or fancy techniques. You’ll feel like a professional chef without breaking a sweat.
Ingredients Needed
When I first pulled the ingredients together, I loved how short and approachable the list was. Here’s what you’ll need:
- 500g Brussels sprouts
- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 1 clove garlic, minced
- 1 large potato, peeled and diced
- 1 liter vegetable stock (or chicken stock if you prefer)
- 100ml cream or milk (optional for extra creaminess)
- Salt and freshly ground black pepper
- Nutmeg, a pinch
- Crusty bread or toasted seeds for serving
I like that you can see the recipe coming together just by looking at the ingredients. Nothing scary or overly processed.
How To Make Jamie Oliver’s Brussels Sprout Soup
The first time I made this soup, I didn’t rush. I sautéed the onions until soft and fragrant. That little patience step makes all the difference. Here’s how to do it step by step:
- Prep the sprouts: Trim the ends and remove any loose outer leaves. Slice them in half.
- Cook the aromatics: Heat olive oil in a large pan. Add onion and garlic. Cook until soft but not browned.
- Add the potato and sprouts: Stir them into the pan for a few minutes to coat in oil and release flavor.
- Add stock and simmer: Pour in the vegetable stock. Bring to a boil, then reduce heat. Let it simmer for 20 minutes or until everything is soft.
- Blend: Use a hand blender or food processor to puree until smooth. If you want a creamier texture, stir in cream or milk now.
- Season: Add salt, pepper, and a pinch of nutmeg. Taste and adjust.
- Serve: Pour into bowls, top with crusty bread or toasted seeds. Enjoy immediately.
It’s a simple process, but the result feels like a luxury meal.
Ingredient Science Spotlight
When I first researched Brussels sprouts, I was amazed at how nutritious they are. Here’s what makes them special:
- Glucosinolates: These are compounds that give sprouts their slightly bitter taste but also have antioxidant properties.
- Vitamin C: Just one cup provides more than your daily requirement, helping immunity and skin health.
- Fiber: Keeps digestion smooth and helps you feel full.
- Potatoes: Add creaminess naturally because of their starch content, reducing the need for heavy cream.
- Olive oil: Enhances flavor and helps absorb fat-soluble nutrients from the sprouts.
Understanding the science behind these ingredients makes cooking feel almost magical.
Expert Tips
From personal trial and error, I’ve learned some tricks that make this soup extra special:
- Always trim the sprouts well; outer leaves can taste bitter.
- Don’t rush the sautéing stage. Onions and garlic need time to develop flavor.
- Blend in stages for a smoother texture. Start with half the liquid, then adjust.
- Taste as you go; a pinch of nutmeg or extra salt can make the soup sing.
- Leftovers? Freeze without cream, then stir it in when reheating.
These little tips elevate a simple recipe into something memorable.
Recipe Variations
One of the things I love about this soup is how flexible it is. Here are some variations I’ve tried:
- Cheesy twist: Stir in grated Parmesan or Gruyère before serving.
- Herb infusion: Add thyme or rosemary while simmering for extra depth.
- Vegan version: Skip the cream and add a splash of coconut milk for richness.
- Spicy kick: A pinch of chili flakes or smoked paprika adds warmth.
- Nut topping: Toasted hazelnuts or pumpkin seeds give a crunch that contrasts beautifully with the creamy soup.
Experimenting with these variations keeps the recipe exciting.
Final Words
The first time I made Jamie Oliver’s Brussels Sprout Soup, I couldn’t stop tasting it. The creamy texture, the earthy flavor, the warmth in each spoonful-it was transformative. Brussels sprouts became a vegetable I looked forward to cooking and eating.
Cooking this soup is not just about following a recipe; it’s about discovering the flavors, textures, and subtle science behind each ingredient.
FAQs
How Do I Make Jamie Oliver’s Brussels Sprout Soup?
Start by sautéing onions and garlic, then add chopped Brussels sprouts, vegetable broth, and seasoning. Simmer until tender, then blend until smooth. It’s simple and full of flavor!
Can I Use Frozen Brussels Sprouts For This Soup?
Yes, frozen Brussels sprouts work fine. Just make sure to thaw them before cooking for the best texture.
Is Jamie Oliver’s Brussels Sprout Soup Vegetarian?
Yes! The soup is naturally vegetarian, especially if you use vegetable broth instead of chicken broth.