I’d love to have photographed this soup in dazzling sunshine with clear bright backdrops but that’s not the type of soup it is. Its a stick to your ribs, warm & comforting soup that uses up a whole bag of sprouts – and yes, I’ve still got 4 bags left. Sprouts are my panic Christmas buy. Around the start of December, I start worrying that I won’t be able to get hold of any in the last Christmas shop, so I stockpile. I wouldn’t mind but we don’t even have sprouts for Christmas Dinner – We are a steak & chips with peppercorn sauce family. Its so liberating!
Anyhow, back to the sprouts – There are so many ways of using up leftover veg but this is one of the easiest. Amazingly my girls love this soup as long as we tell this its vegetable soup. The mere mention of sprouts send them into a tizzy.
We’re waiting for Storm Frank to hit the North West tonight – We escaped lightly with the floods on Boxing Day but areas around us were hit badly. Its definitely a soup kind of night – We were visiting Alton Towers for the past couple of days so its a TV & Cuppa type of night too. More about Alton Towers in the next post.
Sprout & Chestnut Soup
Print recipe
| Serves | 5 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Meal type | Snack, Soup, Starter |
| Misc | Child Friendly, Freezable, Serve Hot |
| Occasion | Christmas |
Ingredients
- 500g Sprouts
- 250g Chestnuts (Cooked & Ready to eat)
- 1 Medium Potato
- 2 Medium Carrots
- 1 teaspoon Vegetable Stock Powder
- 1/2 Onion
- thin slice S & P (We like quite a bit of pepper in this soup so be generous)
- 300ml Boiling Water (I always add 50ml more for me when the others take their portion out as I like runnier soups)
Optional
- drizzle Double Cream
Note
We use our soup maker to make this soup - Its just as easy to make it in a pan but allow more time for the veg to cook until soft. Cook the onions until soft. Dispose of the cooking water and replace with the vegetable stock and boiling water. Add the chestnuts & S&P at this point. You have more control over how well it is blended when you cook it in a pan and blitz at the end. We enjoy this ultra smooth.
Directions
| 1. | |
| Using a soup maker ... Peel & Chop the potatoes, onion & carrots into 2-3cm chunks. Add to the soup maker. | |
| 2. | |
| Take the outer leaves off the sprouts and chop off the base - Add to the soup maker | |
| 3. | |
| Dissolve the vegetable stock in the water and pour into the soup maker | |
| 4. | |
| Add the chestnuts - no need to chop, salt & pepper and cook for the full cycle | |
| 5. | |
| Serve immediately and use a drizzle of double cream on top if you choose to do so | |
| 6. | |
| This soup can be frozen for up to 3 months - Do this before adding the double cream | |
I only use chestnuts a couple of times a year but I always love them, they give such a great texture to dishes like this – I especially love the pre-cooked ones, so convenient! This sounds really tasty.
Yum… I love sprout soup – I think Boxing Day leftover soup is NEARLY as good as Christmas Dinner! This sounds delicious, and I bet its really rich with those chestnuts. Thanks for sharing!
I love sprouts too, this sounds like a delicious way to have them. I don’t have chestnuts often enough, look forward to trying this out.
This sounds lovely! I love sprouts and have some cooked and vacuum packed chestnuts.
Thanks for sharing with #creditcrunchmunch
Love the sound of this soup, don’t think I’ve ever had this combination before so must try next Christmas:-) Thanks for sharing with #CreditCrunchMunch:-)