Low Carb Cheesy Sprout Soup
⏱ Prep: 10 min🍳 Cook: 15 min✅ Ready: 25 min
189
Calories
6.1g
Net Carbs
9g
Protein
14.2g
Fat
⏱ Prep: 10 min🔥 Cook: 15 min⏰ Ready: 25 min
How to Make It
Step 1
Melt the butter in a large saucepan over a low/medium heat. Add the shallot and sweat gently for a minute. Thinly slice the garlic and add to the pan, sweating for a minute more.
Step 2
Quarter the sprouts, discarding any wilted outer leaves and tough bases. Add to the pan and stir well to combine. Pan fry for 2-3 minutes with the garlic and shallots.
Step 3
Add the stock and bring to a gentle boil. Reduce to simmer and cook for 6-7 minutes until the sprouts are tender.
Step 4
Add the cream cheese and stir into the soup until melted.
Step 5
Transfer to a blender or use a hand held stick blender to process until smooth and creamy. Add the grated cheese and stir until melted into the soup.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 3-½ cup
- Brussels Sprouts, Raw – 2 cup
- Shallot – 2 tablespoon, chopped
- Cream Cheese Spread – 1-½ tablespoon
- Garlic – 1 clove
- Unsalted Butter – 1 tablespoon
- Cheddar Cheese – 1 cup, grated