Got a glut of leftover Brussels sprouts or broccoli lurking in your fridge? This creamy green soup is a great recipe to try. We promise it will even convert Brussels sprout haters into converts, too.
It only requires 20 minutes of prep time, and can be ready in just one hour, making it an easy dinner option during the week.
It has buttery, softened leeks, garlic, fresh thyme, broccoli, Brussels sprouts, veggie stock and a grating of nutmeg, all blended until smooth and creamy in texture.
The best part? We've served ours with a Stilton toastie for the ultimate winter warming dish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
566
Ingredients
25g
butter
2
leeks, finely sliced
2
garlic cloves, crushed
2tsp.
fresh thyme leaves
1
head of broccoli, cut into florets, about 300g
200g
cooked Brussels sprouts
1l
vegetable stock
whole nutmeg to grate
For the toasties
8
slices white bread, we used tiger bread
50g
butter, softened
100g
Stilton, or any cheese of preference
Directions
Step 1For the soup, melt the butter in a large pan and gently fry the leeks for 10-12min until softened. Add garlic and thyme, cook for 1min, then add the broccoli, sprouts and stock. Bring to the boil and simmer for 15min, or until the veg is completely tender.
Step 2Carefully whizz in a blender until smooth. Return to the pan and check seasoning, adding grated nutmeg to taste.
Step 3For the toasties, butter the top of each slice of bread. Flip four slices butter-side down and top with Stilton. Sandwich with remaining bread slices, butter-side up. Heat a heavy-based frying pan over medium heat and fry toasties for 3min, until base is golden, then flip and fry for 3min more. Serve with the soup, reheated if needed and sprinkled with grated nutmeg and pepper.
GH TIPS:
If you really can't fathom using Brussels sprouts in this recipe, you could substitute with courgette instead.
Serve with a blue cheese toastie like we've done here, or do a classic cheddar cheese toastie if you prefer a more subtle taste.
Like it chunky? Don't blend it down to a smooth soup! Our experts at the GHI have found the best blenders if you want it smooth though.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
