2 tablespoons butter or 2 tablespoons coconut oil
1 finely sliced onion
1 kg prepared Brussels sprout
4 cups chicken or veg stock
Melt butter 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.