If I could have told the younger me that I would be eating sprout soup later in life, I would have laughed. I hated sprouts with a passion! It’s funny how our tastes change as we get older.
I’ve been following Slimming World for a while now so I do try to cram a lot of veggies in my diet, especially speed foods like sprouts.

Sprout soup sounds quite naff but honestly, you’ve got to try it, it tastes so good! Especiallly when topped with bacon pieces or mixed with a little ham.
This super quick sprout soup recipe is ideal for those colder days. I always make a big batch and then freeze some for lunches during the week.

Benefits of Brussels Sprouts

Brussels sprouts are not only delicious but also packed with a variety of health benefits that make them a fantastic addition to your diet. First and foremost, they are an excellent source of vitamins C and K, which play crucial roles in immune function and bone health. Vitamin C acts as a powerful antioxidant, helping to protect your cells from damage, while vitamin K is essential for proper blood clotting and maintaining strong bones.

Additionally, Brussels sprouts are rich in fibre, which supports digestive health and can help maintain a healthy weight by promoting feelings of fullness. This fibre also aids in regulating blood sugar levels, making them a great choice for those looking to manage their glucose levels.

Lastly, Brussels sprouts are low in calories, making them an excellent option for anyone seeking to enjoy flavourful meals without excessive caloric intake. Whether roasted, steamed, or pureed into soup, incorporating Brussels sprouts into your meals is a delicious way to reap these health benefits.

What to serve with Brussels Sprout Soup

Sprout soup is yummy on its own but if you want something to dip then a crusty baguette is perfect. For something a bit heartier add roasted potatoes. If you want to up the comfort factor, serve some crispy bacon or pancetta on the side, it’s a fantastic way to add a bit of crunch and flavour.

Ingredients

Sprouts 350g
2 x garlic cloves
1 x onion
700ml vegetable stock
Handful of spinach

Method

Prepare the sprouts by cutting off the ends of the Brussels sprouts and remove any loose leaves. Then, weigh and rinse them.
Transfer them to a blender and pulse until finely shredded.
Heat up a medium-sized pan with Fry Lite (low-calorie cooking spray) and fry the onion and garlic until softened.
Then add the blended sprouts to the pan and cook for a minute or two.
Add the stock and season with pepper (optional). Cover the pot and bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
Remove from the heat and blend the soup until smooth.
Serve and enjoy!

Can I Freeze Sprout Soup?

Yes, you can freeze sprout soup! Freezing is a great way to preserve the soup for future meals, allowing you to enjoy it at a later date without losing its flavour or nutritional value.

It’s best to store it in airtight containers or freezer bags, leaving a little space for expansion. When you’re ready to enjoy it, reheat on the stove or in the microwave, stirring well to heat throughout.
You can freeze batches of sprout soup for up to 3 months.

I use these fab meal prep containers, which are microwavable, freezer and dishwasher Safe.

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