This is a lovely savoury soup with a great depth of flavour thanks to the brussels sprouts and parmesan.
If you are really averse to brussels sprouts you could replace with chopped kale or other seasonal greens for a tasty alternative.
The soup can be blitzed to smooth or left chunkier for a more rustic stew-like feel.
This soup is good for digestive health and for hormone balancing.
Ingredients (serves 4)
1 tbsp olive oil
200g brussels sprouts, finely sliced
1 small red onion, diced
2 garlic cloves, chopped
Sea salt flakes
400g can chickpeas, drained and rinsed
2 tbsp ground almonds
800ml chicken or vegetable stock
Freshly ground black pepper
70g Parmesan cheese, grated, plus extra to serve
A grating of nutmeg to serve
Heat the olive oil and butter in a large heavy-based saucepan, add the leeks, onion, garlic and a pinch of salt and sauté gently for about 5 minutes until tender.
Add the chickpeas and cook for a further minute, then add the ground almonds and the stock and simmer for 15 minutes.
Season and gently stir in the Parmesan.
If you prefer a smooth soup, blitz in a blender. Reheat, if necessary.
Ladle the soup into bowls and serve with a grating of nutmeg and extra grated Parmesan.
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