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.
gr Brussels Sprouts
can Black Eyed Beans
gr Potato Flakes
or 1 Potato
Cut the sprouts in half then gently sautée in a bit of olive oil until slightly caramelised. Set aside.
Roughly chop the leek and sautée it too in a pan with oil and garlic.
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).
Add the potato flakes, blend until smooth and serve warm with an extra drizzle of olive oil and some nutritional yeast or vegan parmesan.