Sprout Soup


Serves: 4


  • 2 tablespoons butter or 2 tablespoons coconut oil

  • 1 finely sliced onion

  • 1 kg prepared Brussels sprout

  • 4 cups chicken or veg stock



  1. 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.

  2. Puree in a food processor or put the soup mixture through a sieve.