Brussel Sprout and Leek Soup
Tasty and nutritious soup in which I paired Brussels sprouts with leek and mellowed their taste with potatoes and beans.
Servings Prep Time
2people 10minutes
Cook Time
40minutes
Servings Prep Time
2people 10minutes
Cook Time
40minutes
Instructions
  1. Cut the sprouts in half then gently sautée in a bit of olive oil until slightly caramelised. Set aside.
  2. Roughly chop the leek and sautée it too in a pan with oil and garlic.
  3. Add the beans and the sprouts back to the pan, season with smoked paprika, turmeric, salt and pepper, then cover with water. Simmer until soft and tender (15-20 minutes).
  4. Add the potato flakes, blend until smooth and serve warm with an extra drizzle of olive oil and some nutritional yeast or vegan parmesan.