Brussels Sprout Soup

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: 25 mins
• 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.