Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.25 dollar
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 large leeks, finely sliced
- 3 cloves garlic, peeled and minced
- 200grams potato, peeled and chopped
- 600grams brussels sprouts, trimmed and chopped
- 2 chicken stock, made with 2 stock cubes
- 100grams stilton, crumbled
- 4tablespoons creme fraiche, reduced fat (to serve)
Nutrition per serving
1660kJ / 395Cal
1660 Kilojoules or 395 Calories
19% of daily energy intake*
Protein
13.6grams
Fat
27.8grams
Carbs
19.6grams
Sugars
8.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This super green soup is a tasty way to use brussels sprouts, a twist on classic broccoli and stilton soup.
Method
Step 1 of 3
Heat the oil in a deep pan on medium heat and cook the leeks for 5 minutes. Stir in the garlic, potato and brussels sprouts with 2 tablespoons of water and cook for 5 minutes, adding more water if necessary to prevent sticking.
Step 2 of 3
Pour in the stock, bring to the boil, reduce the heat and simmer for 15 minutes or until the potatoes are tender.
Step 3 of 3
Remove from the heat and blitz until smooth with an immersion blender. Whisk the stilton and creme fraiche together and swirl the mix into each bowl of soup. Drizzle with oil and serve.
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