If you like sprouts then you will like this soup. This is a great soup to have in the winter especially in the build up to Christmas. You can have this a starter or a main meal. Sprouts have a sweet, nutty flavour. I added leeks and spring onion in the soup to complement the sprouts and have more depth to the flavour.
I used onion and garlic powder for extra flavour and it is actually a thickening agent for the soup. If you are watching your weight then I would advise you use garlic or onion powder for your gravy and sauces.
Prep: 20 mins
Cooking time: 45 mins
-1 pack of Brussels sprouts
-1 Leek (chopped)
-1 Spring Onion
-1 tsp chopped garlic
-2 tsp garlic powder
-2 tsp onion powder
-1 Tbsp milk
-1 tsp parsley
-1 tsp coriander
-1 tsp marjoram
-1 tsp chives
-Salt and pepper to taste
Wash the sprouts, leek and onion.
Remove the outer leaves of the sprouts.
Place the sprouts into a med saucepan with butter and water.
Allow the sprouts to simmer on a medium heat.
Fry the leeks and spring onion in butter until golden brown on a medium heat.
Puree the sprouts and place back into the saucepan.
Add herbs and seasoning to the soup.
Add leeks and spring onion to the soup.
Add more sprouts to the soup.
Allow to cook until the soup thickens.
Serve in a bowl and garnish with fried spring onion and parsley.