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Brussels sprout and cheddar soup
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Brussels sprout and cheddar soup
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
245Kcal
Fat
19gr
Saturates
9gr
Carbs
6gr
Sugars
5gr
Fibre
4gr
Protein
11gr
Salt
0.7gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
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.
TipIf 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.