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Title : Brussels Sprouts and Cheddar Cheese Soup : Vegetarian : Gluten Free
link : Brussels Sprouts and Cheddar Cheese Soup : Vegetarian : Gluten Free

Brussels Sprouts and Cheddar Cheese Soup : Vegetarian : Gluten Free

You may have read in my recent post 'High-fibre foods that are low in carbs' here that Brussels Sprouts are indeed one of these foods, so I thought it a good idea to feature a tasty recipe suggestion that includes Brussels Sprouts!

Brussels sprouts are rich in many valuable nutrients, and not just to be enjoyed at Christmas. These 'mini cabbages' have a nutty, distinct flavour but they are seen as "The quintessential Christmas dinner veg. Brussels sprouts are thought to have been cultivated in Belgium in the 16th century - hence the name. Although they're related to cabbage - they even look like a miniature, compact version - they have a sweet, nutty flavour. They grow in multiple rows along a thick, central stalk. If you can buy them still attached to their long central stalk, so much the better - they'll keep fresh for longer that way.

Now onto the recipe, it's one I have featured before, and you don't need to be a Sherlock Holmes, or Agatha Christie to see where this rather lovely recipe idea for soup came from, yes, Sainsbury's magazine! It really is the perfect way to use up leftover sprouts, but don't worry if you have none leftover - see the kitchen secret tip below!

Ingredients

Serves Four
Ready in approx. 35 minutes
6g carbohydrate per serving

a splash of olive oil, plus extra for drizzling
2 medium onions, chopped
300 g cooked Brussels sprouts
2 garlic cloves, crushed
650 ml vegetable stock
4 tbsp single cream
100 g mature cheddar, grated, plus extra to serve

Method
1. Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.
2. Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.
3. Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.

Kitchen secret 

If you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.

Enjoy ... 😋

You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

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