Brussels Sprouts and cheddar cheese soup

Well you don't need to be a Sherlock Holmes, or Agatha Christie to see where this rather lovely recipe idea for soup came from ... yes ... Sainsbury's magazine! It really is the perfect way to use up leftover sprouts, but don't worry if you have none leftover - see the kitchen secret tip below!

Ingredients:

Serves Four

Ready in approx 35 minutes
7.9g carbohydrate per serving

a splash of olive oil, plus extra for drizzling
2 medium onions, chopped
300 g cooked Brussels sprouts
2 garlic cloves, crushed
650 ml vegetable stock
4 tbsp single cream
100 g mature cheddar, grated, plus extra to serve

Method:

1. Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.
2. Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.
3. Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.

Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.

... Brussels sprouts are thought to have been cultivated in Belgium in the 16th century - hence the name. They are rich in many valuable nutrients, find out more here

All the best Jan