Brussels Sprout Soup
Serves 3
Ingredients:
2 tspns butter or olive oil
1 stick celery, chopped
1 medium-sized leek, finely chopped
350g Brussels sprouts, ends trimmed and chopped
2 garlic cloves, finely chopped
800ml vegetable stock (made with one organic stock cube)
1 stick celery, chopped
1 medium-sized leek, finely chopped
350g Brussels sprouts, ends trimmed and chopped
2 garlic cloves, finely chopped
800ml vegetable stock (made with one organic stock cube)
a good pinch of sea salt and ground black pepper
Method:
Melt the butter/oil in a large saucepan over a medium heat.
Add the celery, leek and Brussels sprouts and fry gently for 5 minutes, stirring occasionally.
Add the garlic and fry for one minute, stirring frequently.
Add the stock and salt and pepper.
Stir well and bring to the boil, then reduce heat to simmer.
Add the stock and salt and pepper.
Stir well and bring to the boil, then reduce heat to simmer.
Cover and simmer for 20 minutes.
Blend the soup in small batches.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Nutrition Per serving:
110 calories
6g fat
9g carbs5g protein
9g carbs5g protein
