Spruitjessoep – Belgian Brussels Sprout Soup

Why Are They Called Brussels Sprouts?
Brussels sprouts belong to the cabbage family and have a long historical connection with the region around Brussels, Belgium. Although their exact origins are not fully documented, they became particularly important in the Low Countries before spreading throughout Europe. Their English name reflects this association with the Belgian capital. In Dutch, Brussels sprouts are called spruitjes, which explains the name Spruitjessoep – literally Brussels sprout soup.

Brussels Sprouts – Small Cabbages with Valuable Nutrients
Brussels sprouts belong to the Brassica family, alongside broccoli, cauliflower, kale and cabbage. They provide dietary fibre, vitamin C, vitamin K and folate. Their slightly bitter flavour comes partly from naturally occurring plant compounds called glucosinolates. These vegetables are a nutritious addition to a varied plant-based diet, especially during the colder months when hearty vegetable dishes are particularly popular.

Glucosinolates – The Science Behind Cruciferous Vegetables
Glucosinolates are naturally occurring sulfur-containing compounds found in Brussels sprouts and other cruciferous vegetables. When the vegetables are chopped or chewed, enzymes can convert these compounds into substances such as isothiocyanates. Scientists continue to investigate their potential effects on human health. However, no single vegetable can prevent disease on its own, and Brussels sprouts are best enjoyed as part of a balanced, varied diet.

Why Roasting Makes Brussels Sprouts Taste Sweeter
Brussels sprouts can develop a strong cabbage-like aroma and slightly bitter flavour, particularly when overcooked. Roasting creates browned edges through chemical reactions that produce deeper, nuttier flavours. In this recipe, the roasted Brussels sprout leaves add a crispy texture, while the maple-glazed skewers provide a gentle sweetness that balances the vegetable's natural bitterness. This combination makes the toppings a delicious contrast to the creamy soup.

Potatoes – The Secret to Naturally Creamy Soup
Floury potatoes contain starch that softens during cooking and helps thicken the surrounding liquid. Once blended with the Brussels sprouts and vegetable stock, they create a smooth, satisfying consistency without requiring flour or large quantities of cream. Potatoes also provide carbohydrates and potassium, making the soup more filling. Adding oat cream gives the finished Spruitjessoep an extra silky texture.

Oat Cream – A Plant-Based Alternative to Dairy Cream
Oat cream adds richness and a smooth mouthfeel without dairy ingredients. Its nutritional composition depends on the brand and the vegetable oils used. Many oat-based cooking creams contain less saturated fat than conventional dairy cream, although products containing coconut or palm fats may differ. Choosing an unsweetened variety is particularly important for savoury soups. Always check the ingredient list and nutrition label when selecting a product.

LDL, HDL and the Importance of Dietary Fats
LDL and HDL are lipoproteins that transport cholesterol through the bloodstream. Elevated LDL cholesterol contributes to atherosclerosis and increases cardiovascular risk. HDL helps transport cholesterol towards the liver, but higher HDL levels alone do not guarantee cardiovascular protection. Replacing some saturated fats with unsaturated fats, such as those found in olive oil, nuts and seeds, can help lower LDL cholesterol. Even plant-based cooking benefits from paying attention to the types of fat used.

Nutritional Yeast – Savoury Flavour Without Dairy
Nutritional yeast adds a savoury, slightly cheesy umami flavour that complements the mild potatoes and earthy Brussels sprouts. It is especially useful in creamy vegan soups because it creates additional depth without animal-derived ingredients. Nutritional yeast may provide protein and certain B vitamins, but it is a reliable source of vitamin B12 only when specifically fortified. Check the packaging rather than assuming every product contains vitamin B12.

Maple-Glazed Skewers – A Little Sweetness Goes a Long Way
The maple syrup in this recipe is not intended to make the soup sweet. Just one teaspoon, divided between two Brussels sprout skewers, creates a lightly glazed finish during roasting. The gentle sweetness complements the slightly bitter sprouts and balances the savoury soup, crispy vegan ham and tangy vegan sour cream. Roasting also adds colour and texture, turning a simple vegetable garnish into an eye-catching finishing touch.

Zero Waste – Make the Most of Your Brussels Sprouts
Brussels sprouts offer several opportunities for reducing food waste. Fresh, undamaged outer leaves can be washed and roasted until crispy instead of being discarded. Clean onion trimmings and other suitable vegetable scraps can be collected for homemade vegetable stock. Leftover soup can be cooled promptly, refrigerated in an airtight container and reheated thoroughly. Store crispy toppings separately whenever possible, as they lose their crunch when left in the soup. Via Veggie Vegan is all about making delicious food while using ingredients thoughtfully.