Home Dish Use-up Brussels Sprouts Soup
Use-up Brussels Sprouts Soup favourite

Use-up Brussels Sprouts Soup

Introduce

Chef :

John A

Use-up Brussels Sprouts Soup

Another soupmaker quickie. However, I find that lightly frying the onions, garlic and chilli first adds to the “punch”. I do not add seasoning but do so if you wish, naturally after tasting #WastenotWantnot #lunch

Ingredient

Food ration :

3-4 servings

Cooking time :

35-40 minutes including prep
1 tsp

rapeseed oil (cold-pressed recommended)

1

onion, chopped

3 cloves

garlic, chopped

1

green chilli, chopped (I leave the seeds but omit if wished)

8

Brussels sprouts, stem cut off and cut into eighths

1 litre

vegetable stock (I used Knorr stock pots)

2

carrots, diced

Cooking instructions

* Step 1

Fry the onion, garlic and chilli in the oil for 3 minutes.

* Step 2

Put these and t’other ingredients in the soupmaker and switch on.

* Step 3

I set mine to leave “bits” in but it’s also good when left to blend smoothly. When machine finished, serve piping hot with nice bread.

Note: if there is a photo you can click to enlarge it

Tag

rapeseed oil (cold-pressed recommended) onion, chopped garlic chopped green chilli, chopped (I leave the seeds but omit if wished) Brussels sprouts, stem cut off and cut into eighths vegetable stock (I used Knorr stock pots) carrots diced

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1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

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8. Try the Mediterranean Diet

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