Chickpea, Brussels sprout and Parmesan soup recipe
This is a lovely savoury soup with a great depth of flavour thanks to the Brussels sprouts and Parmesan ideal for digestive health and hormone balancing.
(If you are really averse to Brussels sprouts you could replace with chopped kale or other seasonal greens for a tasty alternative.)
1 tbsp olive oil
1 tsp butter
200g Brussels sprouts, finely sliced
1 small red onion, diced
2 garlic cloves, chopped
Sea salt flakes
400g can chickpeas, drained and rinsed
2 tbsp ground almonds
800ml chicken or vegetable stock
Freshly ground black pepper
70g Parmesan cheese, grated, plus extra to serve
A grating of nutmeg to serve
Heat the olive oil and butter in a large heavy-based saucepan, add the leeks, onion, garlic and a pinch of salt and sauté gently for about 5 minutes until tender.
Add the chickpeas and cook for a further minute, then add the ground almonds and the stock and simmer for 15 minutes.
Season and gently stir in the Parmesan.
Blitz in a blender if you prefer a smooth soup or leave chunkier for a more rustic stew-like feel. Reheat, if necessary.
Ladle the soup into bowls and serve with a grating of nutmeg and extra grated Parmesan.