• 2 tsp olive oil, plus extra for drizzling
  • 2 medium onions, chopped
  • 300g cooked Brussels sprouts
  • 2 garlic cloves, crushed
  • 650ml vegetable stock
  • 4 tbsp single cream
  • 100g mature cheddar, grated, plus extra to serve


  1. 1

    Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.

  2. 2

    Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.

  3. 3

    Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.


    Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.

Nutritional Details

Each serving provides
  • Energy 435kj 104kcal 5%
  • Fat 5.0g 7%
  • Saturates 2.1g 11%
  • Sugars 6.0g 7%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 130kj/31kcal

Each serving provides

7.9g carbohydrate 5.7g fibre 4.2g protein

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