35 Brussels sprouts, stems trimmed and roughly chopped
Salt and pepper
5 cups vegetable stock
Topping
1 tsp olive oil
⅓ cup almonds, roughly chopped
Salt and pepper
Pinch of chili powder (optional)
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, celery, Brussels sprouts, salt and pepper to the pot and stir as the onions and sprouts soften for a few minutes
3
Add the stock, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the almond sprinkle: heat the olive oil in a pan and add the almonds, salt, pepper and chili powder. Toss as the nuts toast until golden and fragrant
6
Sprinkle each serving with a spoonful of toasted almonds
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories236
% Daily Value *
Total Fat17g22%
Total Carbohydrate18g7%
Protein8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
½ onion, peeled and roughly chopped
3 garlic cloves, roughly chopped
2 cups chopped celery
35 Brussels sprouts, stems trimmed and roughly chopped
Salt and pepper
5 cups vegetable stock
Topping
1 tsp olive oil
⅓ cup almonds, roughly chopped
Salt and pepper
Pinch of chili powder (optional)
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, celery, Brussels sprouts, salt and pepper to the pot and stir as the onions and sprouts soften for a few minutes
3
Add the stock, cover the pot and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the almond sprinkle: heat the olive oil in a pan and add the almonds, salt, pepper and chili powder. Toss as the nuts toast until golden and fragrant
6
Sprinkle each serving with a spoonful of toasted almonds
