Potato and Sprout Soup

A creamy vegetable soup made by simmering sprouts, potatoes, and shallots in chicken stock before blending with double cream.

Easy Soup Quick Winter Vegetable

Estimated Nutrition

Calories

625.5

kcal / serving

625.5 kcal total

Carbs

26.1g

per serving

26.1 g total

Fat

54.8g

per serving

54.8 g total

Protein

7.4g

per serving

7.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

Liquids

200

Chicken Stock

hot

NutsSeeds

clove

Garlic

roughly chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Parsley

to garnish

Vegetables

100

Brussels Sprout

trimmed and shredded

0.5

piece

Potato

large, cooked, finely chopped

piece

Shallot

roughly chopped

Method

Stir in 100ml of double cream and season with salt and pepper.

Liquidise the mixture in a blender until smooth.

Serve the soup in a warm bowl garnished with parsley.

Place the sprouts, potato, shallot, and garlic into a saucepan.

Pour 200ml of chicken stock over the vegetables and simmer for 10 minutes.