Creamy Garlic Brussels Sprouts Soup

This creamy Ocean Mist Farms Brussels sprout soup is filled with garlic flavor and easily made right in the blender in just minutes. It's dairy-free and vegan too!
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Serves: 4
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Prep Time: 5 minutes
Cook Time: 5 minutes
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Dietary Preferences

Gluten-Free
Vegetarian
Vegan
Low-Carb

Ingredients

1 bag Ocean Mist Farms Value-Added Brussels Sprouts Halves
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon extra virgin olive oil
1 1/2 cups vegetable broth
1 cup unsweetened almond milk (or other milk of choice)

 

For garnish

2 slices bacon, cooked and crumbled (*omit for vegetarian/vegan)
1 clove garlic, sliced thinly into "chips" and pan-fried until golden brown (**see note)
pinch red pepper flakes
drizzle extra virgin olive oil

Directions

Add the salt, pepper, garlic powder, onion powder and olive oil to the Season & Steam bag. Reseal bag and microwave for 4-5 minutes until Brussels sprouts are tender.
Dump cooked Brussels sprouts into a high powdered blender. Add broth and milk.
Blend on high for 1-2 minutes until completely smooth and creamy.
Taste for seasoning and add more salt and/or pepper if desired.
Pour into serving bowls and top with desired garnishes.
 

Notes

**Cook bacon in a skillet and remove the bacon once crispy to drain on a paper towel. Leave remaining bacon grease in the pan, turn heat to medium and pan-fry the garlic chips in the bacon grease until golden brown. Drain on the paper towel with the bacon before garnishing soup.

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