Brussels sprout and cheddar soup
Serves 4 | prep 15 mins | total time
Brussels sprout and cheddar soup
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Serves 4 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
245Kcal
Fat
19gr
Saturates
9gr
Carbs
6gr
Sugars
5gr
Fibre
4gr
Protein
11gr
Salt
0.7gr
Ingredients
- 1 tbsp 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
Step by step
Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts, and cut the rest into halves or quarters, depending on size.
Add the garlic to the pan and stir-fry for 1 minute, then 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 the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.
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Tip
If you love sprouts so much that you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.
