Indulge in a delectable and nutritious dinner option with our Brussels Sprout Soup prepared effortlessly in the Instant Pot. This delightful recipe combines the earthy goodness of Brussels sprouts with the creamy richness of cauliflower, vegetable broth, and the subtle sweetness of coconut cream. The result is a velvety, gluten-free, and dairy-free soup that will tantalize your taste buds while providing a wealth of health benefits.
Brussels sprouts, rich in fiber and vitamins, add a satisfying crunch and a mild, nutty flavor to the soup. The cauliflower lends its creamy texture and is packed with essential nutrients like vitamin C and vitamin K. The vegetable broth infuses depth and savory notes, while the coconut cream adds a hint of tropical indulgence.
This Brussels Sprout Soup is not only a culinary delight but also a wholesome choice for those looking to enjoy a comforting, guilt-free dinner. Plus, with the Instant Pot, it’s a breeze to whip up this flavorful masterpiece in no time, making it a perfect addition to your weeknight meal repertoire. Savor the goodness and savor the convenience tonight!
HOW TO MAKE Brussels Sprout Cauliflower Soup
To craft this delish Brussels Sprout Soup in your Instant Pot, begin by sautéing the diced onions and washed, trimmed Brussels sprouts. Turn on your Instant Pot’s sauté mode and drizzle in a tablespoon of olive oil, along with the onions and Brussels sprouts. Let them sizzle and soften, allowing their flavors to meld for approximately 5 minutes.
Sprinkle in two teaspoons of minced garlic for a fragrant kick, along with a teaspoon of salt and a half teaspoon of pepper for a balanced seasoning. Then, add in a head of chopped cauliflower and four cups of vegetable broth, ensuring everything is well combined. Seal the Instant Pot with the valve set to sealing, and set it to high pressure for a mere 3 minutes. The magic of pressure cooking will work its wonders, infusing all the elements with a harmonious blend of flavors.
Once the timer completes its countdown, release the pressure quickly by turning the valve. To achieve the soup’s desired velvety consistency, you can either use an immersion blender for ease or carefully transfer the mixture to a standard blender. Blend until silky smooth, ensuring there are no lumps remaining.
Gently stir in half a cup of rich coconut cream, infusing the soup with a luxurious creaminess. When serving, garnish your Brussels Sprout Soup with a sprinkling of fresh cracked pepper for that extra punch of flavor. If you want to elevate the presentation, consider adding roasted Brussels sprouts as a garnish, adding a delightful crunch.
Kitchen Tip: If you don’t have an instant pot, simply place all the ingredients into your crockpot and cook on low for 6-8 hours or high for 2-4 hours.
Recipe Tips
- Prep Ahead: Save time by prepping your ingredients in advance. Wash, trim, and chop the Brussels sprouts and cauliflower, dice the onion, and measure out the spices and broth before you start cooking.
- Flavor Enhancers: To enhance the depth of flavor in your soup, consider adding a bay leaf or a sprig of fresh thyme during the pressure cooking stage. Remove them before blending the soup.
- Customize Seasoning: Taste your soup after blending and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or garlic to suit your taste.
- Texture Control: If you prefer a chunkier soup with some texture, you can reserve a small portion of sautéed Brussels sprouts and cauliflower before blending. Stir them back into the soup after blending for added texture.
- Thinning or Thickening: If your soup turns out thicker than you’d like, you can add a bit more vegetable broth to achieve your desired consistency. On the flip side, if it’s too thin, you can simmer it on the sauté mode to reduce and thicken it.
- Creamy Variations: If you’re not a fan of coconut cream or want a different flavor profile, consider using cashew cream or almond milk for a creamy base. These alternatives can provide a different richness to your soup.
- Roasted Brussels Sprouts: For an extra layer of flavor, roast some Brussels sprouts separately in the oven with olive oil, salt, and pepper until they’re crispy and use them as a topping for your soup.
- Serve with Bread: A slice of crusty bread or a baguette makes an excellent accompaniment to this soup. It’s perfect for dipping and sopping up every last drop of goodness.
- Meal Prep: Make a big batch of this soup and portion it into containers for easy grab-and-go lunches or dinners throughout the week. It reheats beautifully.
FAQ
Yes, there is a difference between coconut cream, coconut milk, and coconut water.
Coconut cream and coconut milk are made by simmering shredded coconut meat in water and then straining out the coconut solids. The liquid is set to the side to separate. The coconut cream will be a semi-solid liquid at the top once if it is separated and can be scraped off and used. The coconut milk is the next layer of liquid when separated.
Coconut water is found in the center of a young coconut and differs from coconut cream and milk because it does not have a fat content.
No. Simply rinse the Brussels sprouts, remove any damaged outside layers, and trim the ends off.
For this recipe, we cut them in half to get more of the surface sauteed. You may skip this step if desired as they will be pureed at the end.
Storage Instructions
To store your soup, allow it to cool to room temperature before transferring it to airtight containers. Refrigerate the soup for up to 3-4 days.
If you plan to keep it longer, consider freezing it. For freezing, ladle the cooled soup into freezer-safe containers, leaving a bit of space at the top to allow for expansion. Label the containers with the date to keep track of freshness. Frozen Brussels Sprout Soup can be stored for up to 2-3 months.
When ready to reheat, thaw the soup in the refrigerator overnight and then gently reheat it on the stovetop or in the microwave. Be sure to stir well to recombine any separated liquids and adjust the seasoning if needed.
Brussels Sprouts Recipes
- Baked Brussels Sprouts
- Shredded Brussels Sprouts Salad with Cranberries & Almonds
- Brussels Sprout Apple Salad
- Bacon and Brussel Sprouts Salad
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Brussels Sprout Soup Recipe
Ingredients
- 1 pound Brussels sprouts, washed and trimmed
- 1 head cauliflower, chopped
- 4 cups vegetable broth ✅
- 1/2 cup coconut cream ✅
- 1 medium onion, diced
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- ⭐️Sautee onions and Brussels sprouts. Turn instant pot to saute mode. Add oil, onions, and Brussels sprouts. Saute until softened, about 5 minutes.1 pound Brussels sprouts, washed and trimmed, 1 medium onion, diced, 1 tablespoon olive oil
- ⭐️Add the rest of the ingredients (besides coconut cream). Add garlic and salt and pepper, stir well. Add cauliflower and vegetable broth, then cover. Make sure to turn the valve to sealing and set on high pressure for 3 minutes. Once cooked, turn the valve to quick release and remove the cover.1 head cauliflower, chopped, 4 cups vegetable broth, 2 teaspoons minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper
- ⭐️Puree. Use an immersion blender to blend or carefully puree the soup in a blender.1/2 cup coconut cream
- ⭐️Stir in coconut cream and garnish. Stir in coconut cream and serve with fresh cracked pepper and roasted Brussels Sprouts if desired.
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Betsy says
I am on a Brussels Sprouts kick and am excited to try this unique recipe!
MB says
To be honest, I didn’t think I was going to like this soup, but I’m trying to incorporate more brussels sprouts into my diet and the only way I have been eating them is roasted. Although they are delicious that way, I wanted other options, and I hate the smell and taste when they are boiled or steamed. I came across this recipe and decided to try it. Wow!!! So good! I didn’t have coconut cream so I substituted a half cup of coconut milk and it came out velvety smooth and very filling. Thanks for the great recipe! I will be making this again and again in the coming winter months.