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BRUSSEL SPROUT SOUP
GOAL CRUSHING RECIPES, E6 | Released Dec. 7 2020
Brussels sprout soup
2 tsps. butter or olive oil 1 stick celery, chopped 1 medium-sized leek, finely chopped 3½ cups Brussels sprouts, ends trimmed and chopped 2 garlic cloves, finely chopped 26.5 fl oz. vegetable stock (made with one organic stock cube) a good pinch of sea salt and ground black pepper
Serves 3 Per serving: 110 calories 6g fat 9g carbs 5g protein Melt the butter/oil in a large saucepan over a medium heat. Add the celery, leek and Brussels sprouts and fry gently for 5 minutes, stirring occasionally. Add the garlic and fry for one minute, stirring frequently. Add the stock and salt and pepper. Stir well and bring to the boil, then reduce heat to simmer.
Cover and simmer for 20 minutes. Blend the soup in small batches. Serve. Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.