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.