Brussels Sprout Soup

Submitted by Nikkei

"You should never judge a book by its cover or a soup by its main ingredient! This soup is a fantastic blend of flavours with a yummy peppery kick. Possibly the nicest sprouts you'll ever eat."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 400 g Brussels sprouts
• 500 ml vegetable stock
• 50 g parmesan cheese
• 125 ml reduced-fat milk
• 1⁄2 teaspoon cracked pepper

directions

1. Heat oil in a large saucepan. Add onion and saute until translucent. Add garlic and cook for a minute, stirring.
2. Cut stems from sprouts and remove tough outer leaves. Add to onions and cook for a minute or two. Add stock and cook 15 - 20 minutes until the sprouts are tender. Allow to cool.
3. Puree the sprout mix, then add cheese and milk. Heat through until cheese has melted. Season with pepper.