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Brussels Sprout and Cheese Soup

A quick vegetarian soup featuring sautéed onions, blanched Brussels sprouts, garlic, stock, cream, and melted cheddar cheese.

VegetarianSoupQuickCheeseBrussels Sprouts

Estimated Nutrition

Per Serving Total
Calories 782.5 kcals 782.5 kcals
Carbohydrates 16.2 grams 16.2 grams
Fat 71.4 grams 71.4 grams
Protein 22.8 grams 22.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
100
ml
Double Cream
55
g
Cheddar Cheese
grated
Liquids
300
ml
Vegetable Stock
hot; can use chicken stock as alternative
NutsSeeds
1
clove
Garlic
chopped
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
OilsFats
5
ml
Olive Oil
dash
Vegetables
0.5
piece
Onion
chopped
100
g
Brussels Sprouts
quartered

Steps

  • Heat olive oil in a saucepan and fry the onion for 4 minutes until softened.
  • Boil quartered Brussels sprouts in salted water for 3 minutes, then drain.
  • Add sprouts and garlic to the onions and fry for 2 minutes.
  • Pour in stock and cream, then simmer for 4 minutes.
  • Stir in the grated cheese and season with salt and pepper before serving.