Ingredients
- ♡ 500g Brussels Sprouts - Cleaned & Quartered
- ♡ 1 Celery Stick - Chopped
- ♡ 2 Carrots - Chopped
- ♡ 1 Leek (White Part Only) - Chopped
- ♡ 1 Teaspoon Dijon Mustard
- ♡ 2 Sprigs Fresh Thyme – removed from stalk
- ♡ Salt & Pepper To Taste
- ♡ 4 Cups Vegetable Stock
- ♡ 3 Tablespoons Apple Cider (Optional)
- ♡ ½ Cup Cream
Instructions
- ♥ Place Brussels sprouts, celery, carrots, leek, mustard, thyme, salt and pepper in a medium pot. Pour in stock and cider, stir to combine.
- ♥ Place pot over medium-high heat, and bring to a boil. Simmer for about 10-15 minutes or until vegetables are cooked through and soft.
- ♥ Use a stick blender to blend everything to desired consistency.
- ♥ Stir in cream and cook another few minutes until slightly thickened.
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