3 tbsp avocado or olive oil
2 large leeks, cleaned, trimmed and chopped
2lbs Brussels sprouts, stemmed and chopped
4 ribs celery, chopped
6 cups of vegetable stock
2 tsp garlic powder
1 tbsp onion powder
Optional: ¼ cup nutritional yeast (to give it a creamy, cheesy flavor)
Salt and pepper to taste
Garnish with sprouts, fresh herbs, pepper or seeds
Heat oil in a soup pot over medium heat. Add leeks and celery. Sprinkle with salt, garlic and onion powder and stir frequently until soft. Add chopped Brussels sprouts and stir until they are bright green (about 2 mins). Add broth and bring soup to a boil. Reduce heat to simmer, cover pot partially and cook until Brussels sprouts are tender (about 15 mins). Stir in nutritional yeast. Use a hand immersion blender or stand-up blender to puree. Garnish and serve.
