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There’s something deeply satisfying about creating a soup that’s not only nourishing but also surprisingly versatile—and this Vegan Brussels Sprout Soup is exactly that. It’s one of those unique recipes that sneaks its way into your regular rotation, especially once you realize how simple, healthy, and delicious it really is.
Jump to RecipeWhy Brussels Sprouts?
Brussels sprouts are one of the most underrated veggies in the kitchen. Packed with vitamin C, fiber, and antioxidants, they’re a powerhouse ingredient for anyone looking to eat clean and feel energized. In this soup, they bring a subtle earthiness and depth of flavor that pairs beautifully with garlic, red onion, avocado and a coconut milk for creaminess.
Light Yet Comforting
Despite its creamy texture, this soup is 100% plant-based—no dairy, no butter, and no guilt. The richness comes from blended veggies and coconut milk or your favorite unsweetened plant milk. It’s the kind of soup that feels indulgent while staying completely clean.
Serve It Hot… or Cold!
One of my favorite things about this soup is how adaptable it is. On chilly days, I love it piping hot with a raw shreds of the brussels sprouts on top. But on warmer afternoons, served chilled with a swirl of olive oil and fresh herbs, it transforms into a refreshing, savory dish that’s perfect for lunch or a light dinner.
Some other Awesome Soup Ideas
- HIGH PROTEIN SWEET POTATO SAUSAGE & SPINACH SOUP
- HEALTHY VEGAN CAULIFLOWER SOUP
- VEGAN ROOT VEGETABLE & KALE SOUP
A Few Tips
- Roast the Brussels sprouts first for an extra layer of flavor.
- Blend it smooth for a silky finish, or leave a little texture if you prefer a rustic feel.
- Add avocado for additional creaminess and health benefits
Whether you’re meal-prepping for the week or just looking for a way to use up those sprouts in your fridge, this soup is a winner. Give it a try, and let me know how you like to serve it—hot, cold, or somewhere in between!
Making the soup
My Vegan Brussels Sprouts Soup plated
Vegan Brussels Sprouts Soup
My Vegan Brussels Sprouts Soup has so much flavor and is so creamy. Best of all, it is loaded with healthy clean ingredients.
Ingredients
- 1 – 2 Lbs Brussels Sprouts halved
- 1 Head Cauliflower cut into florets
- 1 Whole Red onion quartered
- 4 – 5 Cloves Garlic
- 1 Whole Avocado
- 3 – 4 Cups Vegetable broth
- 1 Can Coconut milk
Instructions
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Place all the vegetables on to a baking tray and roast in the oven for 30 minutes. Once cool enough to handle, add to a blender. You will need to do this in batches. Add half the stock at a time and the avocado. Blend until smooth and repeat until all the ingredients have been blended.
Pour into a pot. Bring to a boil and reduce to a simmer on low heat for 15 minutes. Once the heat is reduced, add in the coconut milk.
Serve and enjoy!
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