Brussel Sprout, Roasted Garlic and Almond Soup


  • 50g Butter
  • 1 large onion, chopped
  • 75g flaked almonds
  • Grated zest of 2 oranges
  • 150ml orange juice
  • 12 cloves of roasted garlic
  • 500g brussel sprouts, quartered
  • 1.2 litres vegetable stock
  • 1 bouquet garni
  • freshly grated nutmeg
  • freshly ground black pepper
  • 2 tbsp single cream (optional)
  • fresh chives or toasted flaked almonds to garnish


  1. Melt the butter in a large saucepan over a low heat, add the onion and almonds and cook gently for 3-4 minutes, until the onion is softened and the nuts are golden.  Stir in the sprouts.
  2. Pour in the stock, orange zest, orange juice and roasted garlic, bring to the boil and add the bouquet garni.  Reduce the heat, cover and simmer for 10-15 minutes, until the sprouts are tender.
  3. Using a draining spoon, lift out the sprouts, onion and nuts and transfer to a blender or food processor.  Remove and discard the bouquet garni.  Add a little of the liquid to the sprouts and then whizz to a smooth puree.  Pour back into the pan and steason to tasts with nutmeg and pepper.
  4. Stir in the cream (if using) and warm through.  Serve garnished with a sprinkling of chives or chopped almonds.

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