Brussels sprouts and cheddar soup
This soup is a great way to use up the leftovers, and can convert even the most ardent of sprout haters.
How do you use up leftover sprouts? If you’ve got a great recipe, tell us about it in the comments box below.
- a splash of olive oil, plus extra for drizzling
- 2 medium onions, chopped
- 300g cooked Brussels sprouts
- 2 garlic cloves, crushed
- 650ml vegetable stock
- 4 tbsp single cream
- 100g mature cheddar, grated, plus extra to serve
- Heat the oil in a medium pan and soften the onions over a medium heat for 8-10 minutes. Meanwhile, roughly chop half the sprouts. Cut the remaining sprouts into halves or quarters, depending on their size
- Add the garlic to the pan with the onions and stir-fry for 1 minute. Add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.
- Purée the soup. Stir in the cream, the remaining sprouts and the cheese. Season and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a little grated cheese.
A simple garnish of cooked sprout leaves (whole or finely shredded), a sprinkle of cheese and a drizzle of oil takes this soup from everyday to extra special.