Easy Brussels Sprout and Carrot Soup

This soup tastes better than it sounds!

Serves 4-6

• 2 Tbsp. suitable oil
• 1 leek
• 2 medium CARROTS – 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.