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Brussels Sprout Soup

It may not sound the most appetising soup but trust us when we say it is D E L I S H!


  • Heat the oil in a pan and fry the onions until soft, add the garlic and fry for 1 minute. Tip in the chopped sprouts and vegetable stock, cover and bring to the boil. Remove from the heat and leave to cool down.

  • Puree the soup, return to the heat and simmer while stirring in the cream and cheese until the cheese has melted. Season with celery salt and pepper and serve with a drizzle of oil.

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