Creamy Brussel Sprouts & Leek Soup

This silky green soup is a delicious way to transform humble vegetables into a deeply nourishing meal. Brussels sprouts, leeks, and celery simmer together in savory broth, then blend into a smooth, comforting soup full of flavor and goodness. Optional nutritional yeast adds a subtle creamy, cheesy note while boosting nutrients. Rich in fiber, antioxidants, and plant-based nourishment, this warming soup is perfect for cooler days, light lunches, or make-ahead meals.  Serves 4

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.