Roasted Brussel Sprout Soup
This unofficial Slimming World friendly Roasted Brussel Sprout Soup is healthy, delicious and full of flavour. It is so quick and easy to make too.. do your kids hate sprouts? Mine do but they love this soup! Little weirdos... Give it a try! Nutritional InformationSlimming World Syns: Zero (Using Healthy Extra A)Weight Watchers: Coming SoonCalories: 242 Per Serving
Servings 4
Ingredients
- 400g Sprouts [Peeled, Prepared, Halved]
- 1 Onion [Diced]
- 1 Garlic Clove [Crushed]
- 200g Potato [Peeled, Cubed]
- 150g Cauliflower Florets [Fresh, or frozen thawed]
- 900ml Boiling Water
- 3 Vegetable Stock Cubes
- ¼ tsp Mustard Powder
- Pinch Ground Black Pepper
- 120g Cheddar Cheese [Grated]
- 1 tbsp Fat Free Greek Style Yoghurt [Room temperature]
- Frylight or low calorie cooking spray
Instructions
- Preheat oven to 200c/180c/Gas 6.
- Placed prepared sprouts onto a baking tray, spray generously with Frylight and place into the oven for 15 - 20 minutes. Until they look golden brown.
- Make Vegetable stock using 3 stock cubes and 900ml boiling water.
- Meanwhile in a large pan (or sautè feature on soup maker) cook the onions and garlic until golden and softened.
- Remove the sprouts from the oven when done, and add literally all ingredients (excluding cheese and yoghurt) to a large saucepan or soup maker.
- Simmer (covered) for 25 - 30 minutes in a pan.OrSet soup maker to smooth.
- If using a pan: Use a food blender or hand blender to blend until smooth. Then stir in the yoghurt and cheese before serving.
- If using a soup maker: Stir in the cheese straight away. Allow to cook for a few minutes before stirring in the yoghurt and serving.