The Soup was inspired when preparing dinner for friends who are big foodies. I asked them if they like brussel sprouts as a side, assuming a resounding YES but alas no! I had already purchased a huge bag of them so decided Sprout, Spinach & Mint Soup was a solution..
We served the soup as a starter with yoghurt, hot cayenne pepper & a drizzle of olive and a very thin slice of rye sour dough.
Obviously we practiced full disclosure of the Sprout Secrete Soup prior to serving and the guests were happy to try it and delighted with the soup - or at least that's what they said!
2 tsp of Coconut Oil
1 small onion
2 cloves garlic
1 litre vegetable stock (home made on celery, onion, thyme, carrot)
15 brussel sprouts
1 bunch of stemmed english spinach
A handful of mint
Soften the onion & garlic with salt & pepper to season in the coconut oil. Add the stock, sprouts & spinach and cook for 20 minutes. Throw in the mint leaves and blend like crazy.
Top with yoghurt and if you're like me and love a bit of spice, top with a sprinkling of ground hot chilli or hot cayenne pepper. It looks great and is great for your metabolism!