Brussels Sprout and Cheese Soup

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

Vegetarian Soup Quick Cheese Brussels Sprouts

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

16.2g

per serving

16.2 g total

Fat

71.4g

per serving

71.4 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

Cheddar Cheese

grated

Liquids

300

Vegetable Stock

hot; can use chicken stock as alternative

NutsSeeds

clove

Garlic

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

dash

Vegetables

0.5

piece

Onion

chopped

100

Brussels Sprout

quartered

Method

Heat olive oil in a saucepan and fry the onion for 4 minutes until softened.

Stir in the grated cheese and season with salt and pepper before serving.

Pour in stock and cream, then simmer for 4 minutes.

Add sprouts and garlic to the onions and fry for 2 minutes.

Boil quartered Brussels sprouts in salted water for 3 minutes, then drain.