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File in: Oil, Soup

Brussel Sprout Soup

Serves 4-6

  • 6 cups vegetable stock
  • 16 oz. brussel sprouts trimmed and roughly chopped
  • 1 tbsp. crushed fennel seeds
  • 1 clove crushed garlic
  • 1 large diced potato
  • 2 tbsp. olive oil
  • 1 onion finely chopped
  • pinch, grated nutmeg
  • salt and pepper, to taste

Heat the oil in a pan over medium heat and fry the onion, garlic and potato for approximately 5 minutes.
Sprinkle in the fennel seeds and fry for about 30 seconds to release flavor.
Stir in the sprouts and fry for 2 minutes.
Add the stock and bring to a boil. Season to taste with salt and pepper, then cover and simmer 15 - 20 minutes till the potatoes are tender.
Remove from heat and puree about 1/4 of the soup in a food processor or blender and then return to the pot. Stir in nutmeg and serve.