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!
