Brussel Sprout Soup


      o 2 T olive oil
      o 1 onion finely chopped
      o 1 clove crushed garlic
      o 1 large diced potato
      o 1 T crushed fennel seeds plus extra to garnish
      o 300 g / 10.6 oz Brussels sprouts trimmed and roughly chopped
      o 900 ml / 1.9 pints vegetable stock
      o Pinch of grated nutmeg
      o Salt and pepper 

Heat the oil in a pan and fry the onion + garlic and potato for 5 minutes. Sprinkle in the fennel seeds and fry for 30 seconds. Stir in the sprouts and fry for 2 minutes. Add the stock and bring to the boil. Season with salt and pepper to taste then cover and simmer for 15 to 20 minutes until the potatoes are tender. Remove from heat and process in a food processor. Return to the pan and stir in the nutmeg. Reheat gently then ladle into bowls and sprinkle with the extra fennel seeds.

*You could easily substitute butternut or another winter squash in place of the sprouts.