Brussels Sprouts and Shiitake Mushroom Soup
Cozy Up with Brussels Sprouts and Shiitake Mushroom Soup
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. This Brussels Sprouts and Shiitake Mushroom Soup is packed with flavor, incredibly satisfying, and surprisingly easy to make! It’s a vegan delight that even non-vegans will adore. We’ve combined the slightly nutty flavor of Brussels sprouts with the umami richness of shiitake mushrooms to create a truly special soup.
This recipe is perfect for a weeknight dinner, a cozy weekend lunch, or even a sophisticated starter for a dinner party. It’s also a fantastic way to get your daily dose of vegetables! The soup boasts a creamy texture without relying on dairy, making it a healthy and delicious option for everyone.
What makes this soup special?
- Flavorful Combination: Brussels sprouts and shiitake mushrooms create a unique and delicious flavor profile.
- Vegan & Healthy: This soup is plant-based and packed with nutrients.
- Easy to Make: Minimal effort for maximum flavor!
- Customizable: Add a swirl of vegan cream or a sprinkle of toasted nuts for extra indulgence.
Tips for the Best Soup:
- Don’t Overcook the Brussels Sprouts: You want them tender, but still slightly firm. Overcooked Brussels sprouts can become mushy.
- Use Fresh Shiitake Mushrooms: While dried shiitakes can be used, fresh mushrooms provide a superior flavor and texture.
- Season to Taste: Adjust the salt and pepper to your liking. You can also add a pinch of red pepper flakes for a little heat.
- Blend for Creaminess (Optional): If you prefer a smoother soup, use an immersion blender to partially or fully blend the soup.
Frequently Asked Questions:
Q: Can I use frozen Brussels sprouts?
A: Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the pot.
Q: Can I add other vegetables to this soup?
A: Absolutely! Carrots, celery, or leeks would be delicious additions.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What can I serve with this soup?
A: Crusty bread for dipping, a side salad, or a vegan grilled cheese sandwich would all be excellent choices.
We hope you enjoy this comforting and flavorful Brussels Sprouts and Shiitake Mushroom Soup! Let us know what you think in the comments below.
Brussels Sprouts and Shiitake Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound Brussels sprouts trimmed and halved
- 8 ounces shiitake mushrooms sliced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked white beans optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the Brussels sprouts and shiitake mushrooms and cook until slightly softened, about 5-7 minutes.
- Pour in the vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the Brussels sprouts are tender.
- If desired, stir in the cooked white beans during the last 5 minutes of cooking.
- Serve hot.
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