Brussels Sprouts Head, Celeriac and Carrot Soup

Nothing is as good as a soup for cold winter evenings. Whilst some find soup a little boring, the secret is unlimited combinations for soups. Soups are also a great way to make use of some of the less noble parts of vegetables – such as the green parts of leeks – or in the case of this recipe, Brussels Sprouts Tops Stems. The leaves were using for a gorgeous pesto recipe which can be found here.

Time Preparing: 10 mins
Time Cooking:  30 mins
Serves: 2
Difficulty: 2/5
Season: Winter

– 100g Brussels Sprouts Tops, Stems
– 130g Celeriac
– 80g Carrots
– 700ml Vegetable Stock

1. Peel the carrots and celeriac, then cut into small piece
2. Slice the sprouts tops stems
3. Add the vegetables to a large pan, along with the vegetable stock (boiling)
4. Cook on a medium heat for 30 minutes
5. Blend to desired consistency then serve with warm crusty bread and a dash of cream


This recipe was created for Tower Green Hamlets by Pauline Cuisine