Brussels sprout and leek soup
Brussels sprouts and leeks blended into a pale green soup with a mild, slightly nutty flavour, topped with toasted walnuts. A good use for sprouts beyond Christmas.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Trim and halve the sprouts. Trim, slice and wash the leeks. Peel the potatoes and cut them into 2 cm chunks. Crush the garlic.
- Warm the olive oil in a large pan over a medium heat. Cook the leeks with a pinch of salt for 8 minutes until very soft, then add the garlic and thyme for 1 minute.
- Add the sprouts and potatoes, along with the stock cube crumbled into 700 ml of boiling water. Bring to the boil, then simmer for 15 minutes, until everything is soft.
- Roughly chop the walnuts and toast them in a dry pan for 2 minutes.
- Blend the soup with a stick blender until smooth. Season well with salt and black pepper.
- Ladle into bowls and top with the walnuts.
Tip Do not boil the sprouts for longer than the time given, or the soup tastes sulphurous. Pecans or pumpkin seeds can replace the walnuts.
Per portion
| Energy | 329 kcal |
| Protein | 12 g |
| Carbohydrate | 30 g |
| of which sugars | 9 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 12 g |
| Salt | 2.16 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- brussels sprouts300 g
- leek2
- potatoes200 g
- garlic2 cloves
- vegetable stock cube1
- walnuts20 g
- olive oil1 tbsp
- dried thyme1 tsp
