Brussels Sprout Soup

11/02/2021

Comforting soup bowls are our go-to meals in winter when cosy nights in hold more appeal than venturing out. The amazing Brussels sprout winter veggie is the star of this delicious seasonal soup. It's packed with nutrients and so easy to make. For extra creaminess and flavour we used a mix of root veggies like carrots, parsnips and celeriac, and for that extra smokiness and crunch crispy pancetta. We finished it off with a dollop of crème fraiche and grated cheddar cheese. So yummy! Here you have the perfect mid-week supper, healthy, nutritious and ready in half an hour.

Serves: 6

Prepare: 15 minutes

Cook: 30 minutes

Ingredients:

  • 350g trimmed sprouts
  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 parsnip, roughly chopped
  • 1 carrot, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 slice celeriac, roughly chopped (approx. one handful)
  • 1-2 tsp dried chilli flakes
  • 1 tbsp plain flour
  • 1L vegetable stock
  • 50g smoked pancetta, diced
  • 100ml crème fraiche
  • 100g cheddar cheese, grated

1. Set aside 6 spouts, then roughly chop the rest. Set aside. In a large saucepan, heat 2 tbsp of olive oil over a medium heat and sauté the root vegetables and chilli flakes for 5 minutes, or until soft. Mix in the flour, then pour in the vegetable stock, stirring well to remove any flour that may be sticking to the base of the pan. Bring to a simmer, then add the chopped sprouts. Season, cover and simmer gently for 20 minutes.

2. Meanwhile, slice each of the reserved sprouts vertically into 4 slices. Heat the remaining 2 tbsp oil in a small frying pan over a high heat and fry the sliced sprouts for about 3 minutes, until brown and crispy. Transfer to a plate lined with kitchen paper.

3. Return the pan to the heat and fry the pancetta for about 3 minutes or until crispy, then transfer to the same lined plate.

4. Stir in the crème fraiche into the soup. Season if needed, then remove from the heat. Divide between serving bowls and top with the pancetta, crispy sprouts and grated cheddar. Serve with hot slices of sourdough bread.

Tip: This soup can be served as it is or lightly blended for a smoother texture if you prefer.

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