About
This simple sprout soup is thickened with cream cheese and tangy grated cheddar for extra richness.
This is a great lunch or dinner option, perfect served with a slice of keto bread or buttered toast.
Ingredients
- 3 ½ cup vegetable broth, bouillon or consomme
- 2 cup brussels sprouts, raw
- 2 tablespoon, chopped shallot
- 1 ½ tablespoon cream cheese spread
- 1 clove garlic
- 1 tablespoon unsalted butter
- 1 cup, grated cheddar cheese
Instructions
- Melt the butter in a large saucepan over a low/medium heat. Add the shallot and sweat gently for a minute. Thinly slice the garlic and add to the pan, sweating for a minute more.
- Quarter the sprouts, discarding any wilted outer leaves and tough bases. Add to the pan and stir well to combine. Pan fry for 2-3 minutes with the garlic and shallots.
- Add the stock and bring to a gentle boil. Reduce to simmer and cook for 6-7 minutes until the sprouts are tender.
- Add the cream cheese and stir into the soup until melted.
- Transfer to a blender or use a hand held stick blender to process until smooth and creamy. Add the grated cheese and stir until melted into the soup.
Nutrition Facts
- Servings: 4
- Calories: 189.5kcal/792.7kJ (per serving)
- Fat: 14.2g (per serving)
- Carbs: 7.9g (per serving)
- Protein: 9.0g (per serving)
