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: 2 people
Calories: 200kcal
Ingredients
- 400 g Water
- 300 g Brussels Sprouts
- 1 Leek
- ½ can Black Eyed Beans
- 20 g Potato Flakes or 1 Potato
- 2 Garlic Cloves
- 1 tablespoon olive oil
- 1 teaspoon Turmeric
- 1 teaspoon Smoked Paprika
- Salt
- Pepper
Instructions
- 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.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Potassium: 824mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2365IU | Vitamin C: 142mg | Calcium: 101mg | Iron: 4mg