Vegan Cream of Brussels Sprouts Soup

Hi there and happy hump day! I recorded all of the food I ate yesterday for today’s version of “What I Ate Wednesdays” and within my Vegan Mofo theme of Cancer-Fighting Foods (you can see all of my Mofo posts so far here).

Breakfast started out with a half a cantaloupe and a bowl of leftover green smoothie with some buckwheat groats on top for crunch:

Lunch was equally boring healthy with a salad topped with my Wild Blueberry Zinger Dressing, beans, avocado, pistachio nuts, onion and steamed broccoli (topped with a little salsa):

For dinner, I wanted to make at least one more giant batch of soup so I could freeze leftovers to have next week during my recovery from surgery. I almost named this the Costco soup because I got the majority of ingredients from the refrigerated section of Costco, including the giant containers of butternut squash, brussels sprouts and organic baby spinach:

Other ingredients included an onion, tomato, mushrooms, seasonings, vegetable broth and a basic cream sauce of cashews blended with unsweetened soy milk.

Making the soup wasn’t that hard, I started by dry-sauteeing some onions and mushrooms in my biggest pot:

The next steps simply involve adding the ingredients in this order: tomatoes, butternut squash, spices, vegetable broth, brussels sprouts and spinach:

Once all the ingredients are added and cooked, you end up with this:

I can’t imagine eating big bites of brussels sprouts (sounds so unappetizing!), so I blended the soup in batches in my Vitamix and then stirred in my vegan cream sauce of cashews blended with the soy milk. Looks so much better, don’t you agree?

Here’s the final recipe:

Cream of Brussels Sprouts Soup
 
Author:
Recipe type: Soup
Serves: 10-12
Ingredients
  • 1 lb. button mushrooms (about 2 cups chopped)
  • 1 large onion, chopped
  • 2 lbs. butternut squash, chopped
  • 1 large tomato, chopped
  • 1 tablespoon dried marjoram or dried oregano
  • 1 tablespoon no-salt seasoning (I use Costco Kirkland brand)
  • 1 teaspoon turmeric
  • 6 cups no-sodium or reduced-sodium vegetable broth
  • 2 lbs. brussels sprouts, sliced
  • 1 lb. fresh spinach or your choice of fresh leafy greens
  • Fresh lemon juice
Instructions
  1. Place a large pot on the stove and turn on medium heat for a few minutes. Once the bottom of the pot is hot, add onions and reduce heat to medium-low. Stir onions frequently until they start to cook, about 2-3 minutes. Add mushrooms and continue to stir frequently. Don't allow the onions to burn.
  2. Add chopped tomato for additional moisture and cook for an additional 2 minutes.
  3. Add spices and butternut squash to pot, topped with vegetable broth. Bring to a boil on high heat and then turn back heat to simmer for 5 minutes.
  4. Pour in sliced brussels sprouts and add additional water or broth as needed to cover. Put lid on pot (slightly ajar) and simmer for 10 minutes or until squash and sprouts are cooked through.
  5. Using a high-speed blender, batch process the soup until it is blended, being very careful not to burn yourself. Stir in Vegan Cream Sauce (see recipe below) and serve hot and with a squeeze of fresh lemon juice for added flavor. Freeze or refrigerate leftovers.

The recipe for the Vegan Cream Sauce:
Vegan Cream Sauce
 
Author:
Serves: 8
Ingredients
  • 1 cup raw cashews
  • 1 cup unsweetened soy milk
Instructions
  1. Combine ingredients in a high-speed blender and process until smooth. Sauce will thicken as it sits.

I served my soup over some cooked black rice to give the meal even more staying power. Dessert was the last of my pluots from the farmers’ market:

This soup is incredible! I don’t know if it was because I used my homemade vegetable broth as the base or what, but it was so creamy and flavorful.

I love that I was able to freeze a bunch of leftovers, too. This may be the first soup I turn to next week:

Just to give you a little surgery update, I went for my pre-op appointment with my surgeon on Monday. It went well, he checked my heart and lungs, did a vocal cord test (lots of fun, let me tell you) and reviewed the lab work from my hospital pre-op appointment last week. He also reviewed the details of the surgery for me which pretty much includes:

  • No food or water after midnight on Sunday.
  • Arrive at the hospital at 6 a.m. Monday morning. Get prepped and begin surgery at 7:30 a.m.
  • Surgery should take anywhere from 2-4 hours, but could be as long as 6 hours. The doctor will monitor my vocal cords before stitching me up to make sure they are not injured during the removal of my thyroid. He will also remove some lymph nodes in that area for the pathologist to check to make sure the cancer has not spread beyond the thyroid gland.
  • Once I am in recovery, my calcium levels will be monitored to make sure the parathyroid glands are not injured during surgery. I will stay overnight and will hopefully be released on Tuesday morning.
I will spend next week in recovery and there will be full pathology done on my thyroid to determine the extent of the tumor. I will likely have to take a single dose of radioactive iodine in the coming weeks to kill off any remaining thyroid cells and possible cancer cells. I will then have a full-body scan to make sure no cancer remains and start the process of adjusting to the thyroid replacement medication that I will have to take every day for the rest of my life. I will be monitored at some frequency over the next several years to make sure no additional tumors show up in my neck area and I believe that 5 years is the mark where the risk of recurrence drops.
I believe I covered all the details. I can’t believe that just about 2 1/2 weeks ago, I had no idea of what thyroid cancer even was and now I’m headed into surgery for it. My overall emotional state continues to get better and I’m finally back to sleeping through the night and not waking up in a total panic. I feel very loved, hopeful and supported and that has helped me tremendously. I appreciate everyone who has reached out to me, from those who offered good thoughts to the new friends I’ve made who have survived thyroid cancer and have so generously answered a lot of my questions by e-mail. Thank you!!!
Have a great day and I’ll be back here on Friday.

Comments

  1. Arlene says

    Carrie please know we are all thinking about you over here in the UK. Our thoughts and prayers are very much with you and we keep you in our hearts daily. You are so so brave and we wish you well for the next step in your journey. Without doubt your wonderfully healthy eating will speed up your recovery in a wonderful way.

    Love and hugs to you from across the pond!
    xx

  2. Katherine B. says

    Carrie, Sending you positive thoughts and prayers for a speedy and complete recovery! Thank you also for your wonderful website. I have been leaning into being a vegetarian this past year and my ultimate goal is to be vegan. I don’t have an internet connection at home so just check your site once a week or so at the library, but absolutely love your recipes and photos. I don’t like to cook but you are definitely inspiring! (Found your site after getting hooked on Brooks Palmer’s Clutterbusting book and blog.) Again, sending you lots of love and best wishes!

  3. Kim says

    Oh wow, I want to try that. I love brussel sprouts and am trying to find a way to incorporate them in my diet aside from roasting them and this looks great! I actually think it looks good even before you blend it. I love chunky soup! But the idea of a “cream” of soup is awfully enticing… I’ve only made “cream” of broccoli and cauliflower so far, so I may try this soup both ways.
    Still thinking of you, love your positive attitude!

  4. says

    Beautiful soup. I love green soups! Also, you have the first surgery on a Monday morning which is great! Looks like you’re getting your freezer stocked with plenty of nourishing recovery foods :)

  5. Gina says

    Hi Carrie…the soup looks SO good and healthy! I’m going to try making my veggie soup broth in my crockpot per your suggestions and can’t wait to incorporate it into some beautiful soup like this one you just made.
    I’m sending continued hugs and prayers your way!
    xoxo

  6. LB says

    Hi Carrie,
    Vegan Mofo – Love that title!

    I met you and Alan in Amelia Island in August. Sending healing energy to you and your caregivers for Monday.

    Hugs from Florida
    LB

  7. Laura S says

    Brussels sprouts in soup? Never would have thought of that! Was the brussels sprouts flavor pronounced? (I love them so I wouldn’t mind if it was.)

    Hopefully knowing what to expect has helped you mentally prepare for the surgery and daily life afterwards. Seems that you’re in pretty good spirits, all things considered. Your attitude and outlook continue to inspire so many people!!!

  8. says

    Best of luck to you with your surgery. What a good idea to prepare a giant batch of nutritious, easy-to-eat, beautiful soup for yourself. You will be so grateful to have it there waiting for you. I hope the surgery goes well and that your healing is speedy and complete.

  9. Lilly says

    Sending all the best wishes and prayers your way for a really healing experience and smooth-sailing surgery. You are going to do GREAT! I’m thinking of you all the way. You have a big fan club of nutritarian friends sending the most positive vibes your way.

    Can’t wait to make your Brussels sprouts soup. It looks delish.

  10. Oly Jacobsen says

    You are still in our thoughts and prayers. Lots of love to you, your family and surgery team.
    Delicious soup! Looking forward to making it!

  11. says

    That all looks GREAT!!! I’ve tried brussel sprouts in soup before, I will have to remember that next time I make something, or try this recipe myself! Good luck with your surgery and recovery!!! Thanks for linking this up at Meatless Monday recipe hop :)

  12. Mael Coluim says

    Carrie,]
    Hope all is well with you tonight as you recuperate from your operation.

    I made this soup this evening and it is soooo good! I tried it before adding the cream sauce and it was delicious. But WOW that cream sauce just made it superb! I don’t usually care for Brussel Sprouts, but I love them in this soup.

    • says

      Hi Mael, thank you so much for the great message. I’m so glad you liked the soup, that makes me so happy. I am doing much better, I am home from the hospital and hope to be blogging again soon. xoxo.

  13. Shanthi says

    Hi,
    I am new to your blog and so glad i found.
    I was searching for eat to live recipes and you have a great collection here.
    I am interested to know your opinion on organic veggies and fruits.
    I want to follow eat to live plan but it really scary to buy all organic stuff since we tend to eat lot of raw veggies in this plan.
    This is particularly holding me back going for this diet, since i do not want to eat lot of raw veggies and fruits that have lot of pesticides…
    can you please advise me.

Trackbacks

  1. […] you might like include my Beet-Based Blended Soup (this one takes some work, but it is worth it), Dairy-Free Cream of Brussels Sprouts Soup (another time-consuming, but delicious one), or my EASY Tempeh & Vegetable Soup (there’s […]

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