A bowl of Sprout Soup With Cheesy Croutons next to some Brussels sprouts

Sprout Soup With Cheesy Croutons

Age Suitability

12 months +





Cooking Time



What you need


For the soup:
½ an onion
1 small garlic clove
225g brussels sprouts
1 teaspoon olive oil
Approx. 350ml hot vegetable stock (ideally homemade with no added salt, or a low salt alternative)
A little freshly ground black pepper (optional)
For the croutons:
Quarter ciabatta loaf, crusts removed
1 tbsp olive oil
25g cheddar cheese
A little freshly ground black pepper (optional)

Allergens warning

This product contains:
Milk, Gluten, Wheat
This product is suitable for:
A tasty twist on the classic sprout. This soup recipe is full of flavour and veggie goodness for your toddler. Super easy and quick to whizz up!


Peel and finely chop the onion and garlic, and wash and finely chop the Brussels sprouts. Heat the olive oil in a pan then add the onion and fry for 1-2 minutes, until softened but not coloured.

Finely chopped Brussels sprouts on a chopping board

Add the garlic and Brussels sprouts and pour in enough stock to just cover. Add the black pepper (if using). Bring to the boil then reduce the heat and simmer for 3-4 minutes, stirring occasionally until the sprouts are just tender. 

A saucepan of Brussels sprouts, garlic and stock

Blend the soup until smooth using a hand blender or food processor

Cooked Brussels sprouts with garlic and stock in a blender.

For the cheesy croutons, cut the ciabatta into small pieces. Heat the oil in a frying pan then add the ciabatta and fry for 4-5 minutes until the croutons are golden brown and crisp all over. Remove from the heat and crumble over the cheddar. Season with freshly ground black pepper to taste.

A saucepan of ciabatta pieces being fried

To serve, divide the soup between 3-4 bowls and top with the cheesy croutons.

A bowl of Sprout Soup With Cheesy Croutons next to some Brussels sprouts


This soup has a wonderfully rich flavour. If you prefer a slightly milder flavour then try adding a large, finely chopped potato with the sprouts (or a cooked potato at the end). You can also add a swirl of yogurt to the bowl just before serving to balance the flavour.

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