Leftover Brussel Sprout Soup Food

LEFTOVER BRUSSEL SPROUT SOUP

Leftover Brussel Sprout Soup image

Are you wondering what to do with leftover Brussels sprouts? Make this Brussels sprout soup recipe! Ideal for using up Sunday roast and Christmas leftovers!

Provided by Michelle Minnaar

Categories Soup

Time 30m

Number Of Ingredients 7

Ingredients

30ml (2 tbsp) vegetable oil
1 onion, chopped
2 cloves garlic, peeled and sliced
250g (8oz) potato, peeled and sliced
1l (2pts) vegetable stock
500g (1lb) cooked brussels sprouts
75ml (5 tbsp) double cream [optional]

Steps:

Gently fry the onion and garlic in the oil until translucent and softened.
Add the potato with 500ml (1pt) of stock and simmer until cooked.
Add the brussels sprouts to the pot and pour in the remaining stock.
When the ingredients have heated through, blend until smooth.
Serve with double cream if desired, and your favourite bread.

Nutrition Facts : ServingSize 508g, Calories 282 calories, Sugar 5.1 g, Sodium 142 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 25.8 g, Fiber 5.5 g, Protein 5.5 g, Cholesterol 5 mg

BRUSSELS SPROUTS SOUP

Brussels Sprouts Soup image

I know most people hate this veggie, but the kids and I adore it. If you love your sprouts you'll love this creamy soup, which so easy to make. Go on give it a try!!

Provided by Tisme

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons butter or 2 tablespoons oil
1 finely sliced onion
1 kg prepared Brussels sprout
4 cups chicken stock
1/4 cup cream

Steps:

Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
Puree in a food processor or put the soup mixture through a sieve.
Reheat and serve with swirls of cream.

Nutrition Facts : Calories 268.1, Fat 12.8, SaturatedFat 6.5, Cholesterol 32.4, Sodium 443.4, Carbohydrate 29.6, Fiber 6.9, Sugar 9.3, Protein 13.1

CREAM OF BRUSSELS SPROUT ROASTED GARLIC SOUP

Cream of Brussels Sprout Roasted Garlic Soup image

This is a take on my Recipe #54632. Using roasted garlic to really kick it up. No flour making this gluten free. A great way to use the leftover Brussels sprouts. Yes you can use broccoli, or spinach for just as wonderful results.

Provided by Rita1652

Categories Spinach

Time 50m

Yield 6-10 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
1/4 cup grated carrot
14 roasted garlic cloves, mashed and rough chopped, divided
3 cups spinach or 3 cups broccoli
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dried parsley
6 cups chicken broth or 6 cups vegetable broth
hot pepper sauce
salt
1 cup cream or 1 cup milk
fresh parsley
butter
lots of fresh grated black pepper

Steps:

In a large pot melt butter with the oil.
Saute the onions, carrots and half the garlic for 4 minutes.
Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
Add the cream and remaining garlic.
Blend the soup with an immersion blender or carefully in a blender.
Pour into bowls top with a dab of butter and lots of fresh grated pepper.
Garnish with fresh parsley.

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