12 months +

Sprout Soup With Cheesy Croutons

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 3-4

Contains:

  • Milk

  • Gluten

  • Wheat

Suitable for:

  • Vegetarian

Ingredients

For the soup:

½ an onion
1 small garlic clove
225g brussels sprouts
1 teaspoon olive oil
Approx. 350ml hot vegetable stock (ideally homemade with no added salt, or a low salt alternative)
A little freshly ground black pepper (optional)

 

For the croutons:

Quarter ciabatta loaf, crusts removed
1 tbsp olive oil
25g cheddar cheese
A little freshly ground black pepper (optional)

Contains:

  • Milk

  • Gluten

  • Wheat

Method

Step 1

Peel and finely chop the onion and garlic, and wash and finely chop the Brussels sprouts. Heat the olive oil in a pan then add the onion and fry for 1-2 minutes, until softened but not coloured.

 

 

This soup has a wonderfully rich flavour. If you prefer a slightly milder flavour then try adding a large, finely chopped potato with the sprouts (or a cooked potato at the end). You can also add a swirl of yogurt to the bowl just before serving to balance the flavour.

step 1/5

Method

Step 2

Add the garlic and Brussels sprouts and pour in enough stock to just cover. Add the black pepper (if using). Bring to the boil then reduce the heat and simmer for 3-4 minutes, stirring occasionally until the sprouts are just tender. 

This soup has a wonderfully rich flavour. If you prefer a slightly milder flavour then try adding a large, finely chopped potato with the sprouts (or a cooked potato at the end). You can also add a swirl of yogurt to the bowl just before serving to balance the flavour.

step 2/5

Method

Step 3

Blend the soup until smooth using a hand blender or food processor.

 

This soup has a wonderfully rich flavour. If you prefer a slightly milder flavour then try adding a large, finely chopped potato with the sprouts (or a cooked potato at the end). You can also add a swirl of yogurt to the bowl just before serving to balance the flavour.

step 3/5

Method

Step 4

For the cheesy croutons, cut the ciabatta into cubes. Heat the oil in a frying pan then add the ciabatta and fry for 4-5 minutes until the croutons are golden brown and crisp all over. Remove from the heat and crumble over the cheddar. Season with freshly ground black pepper to taste.

 

This soup has a wonderfully rich flavour. If you prefer a slightly milder flavour then try adding a large, finely chopped potato with the sprouts (or a cooked potato at the end). You can also add a swirl of yogurt to the bowl just before serving to balance the flavour.

step 4/5

Method

Step 5

To serve, divide the soup between 3-4 bowls and top with the cheesy croutons.

This soup has a wonderfully rich flavour. If you prefer a slightly milder flavour then try adding a large, finely chopped potato with the sprouts (or a cooked potato at the end). You can also add a swirl of yogurt to the bowl just before serving to balance the flavour.

step 5/5