Am I a little obsessed with Brussels sprouts right now? Perhaps.
But this time, it’s different. If you or someone you know is not a fan of brussels sprouts, this soup is a game-changer. I’m not kidding. It’s sooooo good that it will win over the harshest critics of this humble veg.
The secret is in the stalk. Protected inside the tough, woody stem is the tender, subtly-flavored heart of the beast. I never knew it existed until the cashier dude at Trader Joe’s told me about it last weekend. He said to peel the stalk with a vegetable peeler, roast it, and throw it in a blender with cream.
Sounds easy enough.
It wasn’t.
Perhaps my stalk of brussels just happened to have the toughest stem on the planet. But after struggling with it and almost losing a digit, I learned its anatomy and can now pass on the “easy” way to access the good stuff, so here goes.
BTW — if you know of an easier way to peel the stalk, please let me know.
Stalks of brussels usually come on stems about 18 inches long. After removing all of the sprouts, you’re left with something like this:
Cut the stalk into 3 or 4 sections so it’s easier to work with. As the stalk is thick and tough, I used a meat clever and gave it few good whacks on the cutting board. Then, after not being able to reach the core with a vegetable peeler, I stripped back a portion and saw how thick the woody exterior is.
At that point, I found it easiest to stand each section on end, and using a sharp knife while keeping my fingers out of the way, cut it in strips down from top to bottom. The core is similar in color and texture to a broccoli stalk, but a bit more fibrous. In the end, I was able to come up with 1 cup of diced veg from the 18 inch stalk, which is just the right amount for this recipe.
When cooked, the stalk has a very mellow and subtle flavor that gives the slightest hint of its connection to brussels sprouts. This delicate, creamy soup is perfect to enjoy on a chilly, blustery fall day.
For those following Dr. Fuhrman’s Eat To Live program, this complies with the Life Plan. It will count as your daily “cheat” of 150 – 200 calories due to the coconut milk (or cream). Trust me, this is a cheat worth doing!
Ingredients (serves 6)
18 inch brussels sprout stalk – peeled (see “how to” above) and diced small to yield 1 cup
¾ cup diced shallots
2 cloves finely chopped garlic
2 ½ cups diced Yukon Gold potato
1 14 oz. can coconut milk (or dairy cream for vegetarians)
1 quart vegetable broth
1 tsp. herb de provence
1 tsp. salt
½ tsp. black pepper
2 tbsp. coconut oil
Directions
1. In a soup pot, sauté shallots and brussels sprout stalks over medium heat in 2 tablespoons of coconut oil for 5 minutes.
2. Add garlic and herb de provence (crushed with your fingers) and sauté another 2 minutes.
3. Add vegetable broth and potatoes. Bring to a boil, then cover, reduce to simmer, and cook for 20 – 25 minutes, or until you can easily run a fork through a piece of stalk (though it won’t be as tender as the potatoes).
4. Remove from the heat and add the coconut milk, salt and pepper. Using an immersion blender, food processor or regular blender, puree the soup until it is smooth and creamy.
5. Garnish with chopped parsley and roasted brussels sprouts (optional) and serve hot immediately.
Shannon says
Genius!! I’ve never thought to make use of the Brussels sprouts stalk before, but I imagine it’s quite delicious, especially with potatoes in a comforting soup! I love how economical this is. I’m actually growing (well, trying to grow) Brussels sprouts in my garden right now, so it’s great to know that I’ll be able to use the whole thing.
Amy says
Thanks, Shannon. Let me know how growing your own brussels works out!
cheri says
Hi Amy, never had a brussels sprout soup before, love that you used the stalk, very nice!
cheri recently posted…Yotam’s Sprouts Salad, Part Two
Amy says
Hi Cheri – I never heard of it either until the guy at Trader Joe told me about it. So glad he did because the flavor is really unique and delicious!
Annie says
Get OUT! I had no idea! It’s kind of like digging down into an artichoke and being rewarded with the amazing, creamy heart.
Annie recently posted…Virtual Vegan LINKY Potluck 18
Amy says
I know! I was so surprised as I’ve never heard of using the stalk before. I should have asked the guy at Trader Joe’s how he heard about it!
Deborah Davis says
Hi Amy,
I just had to hop by from Virtual Vegan Linky Potluck to see your Creamy Potato and Brussels Sprout Soup recipe and to explore your blog! What a delectable dish! I can’t wait to make this soup. I’m pinning and sharing this too! All the best, Deborah
Deborah Davis recently posted…Share the Food & Fun at the Plant Based Potluck Party Link Up #30
Amy says
Thanks so much, Deborah! Hope you like the soup!
Robin @thebakingexchange says
Hi Amy! This is Robin from ProFoodBlogger, one of the other Chicagoans there. Your website looks great and wonderful pictures! I may try this soup, my daughter loved the brussel sprouts at Thanksgiving, anything to keep her eating vegetables!
Robin @thebakingexchange recently posted…Pumpkin Biscottis
Amy says
Thanks Robbin! So nice to meet another local food bloggger. I think this soup is so delicious that even kids will gobble it up. Let me know how it goes! Thanks so much for stopping by.
Robin @thebakingexchange says
So I made it! I couldn’t find the stalk, so I just used 2 bags of brussel sprouts. Loved the coconut milk in it. Everyone said it was very tasty, (except my daughter, but she’s teething again and her eating is hit or miss). Thanks!
Amy says
That’s great, Robin! I was wondering what it would taste like using just the brussels sprouts (which are a bit stronger) rather than the stalk. Thank you so much for the feedback!