This soup tastes better than it sounds!
- 2 Tbsp. suitable oil
- 1 leek
- 2 medium CARROTS (S) – chopped
- 1 small stalk of celery- chopped
- 1 bag of fresh Brussels sprouts (small ones)
- 3 cups home made chicken stock or vegetable stock -made from suitable ingredients.
Rinse and cut off ends of Brussels sprouts. Place them into a medium size pot filled with 1 cup of water. Cover and bring to a boil, then simmer on a low heat for about 3 to 5 minutes, or until they are tender enough for you to easily slide a fork through one. Drain. Set aside.
In the meantime: In another medium size soup pot, heat oil on medium heat and add the onions, carrots and celery. Sauté the veggies for about 5 minutes, stirring occasionally until they are softened.
Add in brussels sprouts and stir for a minute to infuse into the veggies mixture.
Pour in the stock. Cover and simmer on low heat for 6 minutes.
Puree in the pot with a hand-held immersion blender, or blend in a blender in small batches at a time.
Season with salt . If the soup is too thick, stir in some water.