soup · vegan

Winter-Spiced Roasted Sprout Soup

Cinnamon, soup, love

About 4 x  happyfacenobackground     VE

Flavours: ½ veg stock cube, 2 tsp cinnamon, a decent chunk of ginger, grated (or about 5 tsp ginger powder), 1 garlic clove, black pepper to taste

Bulk: 500g sprouts, 1 medium-large leek, 1 medium white onion, 1 cup soya milk

Jazzy: keep some roasted sprouts to top for presentation

Great with: parsnip crisps! Or as a starter on Christmas day

Store: can be portioned and frozen or kept in the fridge for a few days

Lets cook: Start by trimming the ends off the sprouts and roast at 200oC for 30 mins, turning halfway through. Meanwhile, slice the leek and onion and crush the garlic. Stir-fry these on a medium heat in a little oil for about 7 minutes until softened. Remove from the heat and wait for the sprouts to be done. Then combine everything in a large pan along with the rest of the flavours and the soya milk (add more for extra creaminess) with 800ml water. Simmer for 20 minutes. Remove from the heat and blend using a hand blender. Add more water if the soup is too thick, or to your desired thickness. Taste test for seasoning and even add more cinnamon if you want it extra wintery! Then tuck in! Perfect for a winter’s day lunch  cutefacenobackground


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