Roasted Brussels Sprout and Pea Soup

 

Ingredients

(serves 4-6)

  • 1 tbsp olive oil

  • 1 white onion, diced

  • 2 garlic cloves, chopped

  • 500g brussels sprouts, peeled and halved

  • 500g frozen peas

  • 1L chicken or vegetable stock

  • 100g cashews

 

Method

  1. Preheat oven to 200 C.

  2. Place the cashews in boiling water to soak whilst you prepare the rest of the soup.

  3. Place the brussels on a baking tray and drizzle over some olive oil. Roast in the oven for 25-30 mins until lightly roasted.  

  4. In a large heavy bottomed saucepan, heat the oil and lightly fry the onions for 6-8 minutes, then add the garlic cook for a further 2-3 minutes. Add the roasted brussels, peas and stock. Bring to the boil and simmer for 5 mins.

  5. While the mixture is simmering, drain some but not all of the boiling water (leaving around 2 tbsp) from the cashews then blend using a high-speed blender (e.g. Nutribullet) into a cream – if it’s a bit bitty still then add a drop more water.

  6. Add this cashew cream to the soup then using a hand blender or food blender blend the soup to desired texture – I like to leave mine with some texture but you may prefer to puree it.

 
Clemmie Macpherson