Brussels Sprout Soup

10 40 393
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Brussels Sprout Soup
Health Highlights


851 gm Frozen brussels sprouts
2 clove(s) Garlic (minced)
2 1/2 cup Chicken broth (stock)
1 1/2 cup Cream, half and half, 10% M.F.
1 1/2 cup Partly skimmed milk, 2% M.F.
1/2 tsp Oregano, fresh
1/3 cup Brown rice, long-grain, dry
1 pinch Salt and pepper
1/2 cup shredded Cheddar cheese, reduced fat (18%)
2 slice Turkey bacon, raw (diced)


Cook Brussels sprouts in the microwave for about 15 minutes to thaw and heat. Roughly chop sprouts or cut in quarters.

Fry bacon and garlic in a Dutch oven until bacon is crisp. Add chicken broth, milk, half & half, rice, oregano, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, until rice is cooked - about 15 minutes.

Add Brussels sprouts and warm through. Top with grated cheese to serve.


Nutrition Facts

Per Portion

Calories 393
Calories from fat 156
Calories from saturated fat 85
Total Fat 17.4 g
Saturated Fat 9.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 5.0 g
Cholesterol 50 mg
Sodium 395 mg
Potassium 1262 mg
Total Carbohydrate 40 g
Dietary Fiber 8.7 g
Sugars 5.1 g
Protein 23.8 g

Dietary servings

Per Portion

Grain 0.5
Milk 0.4
Milk Alternative 0.3
Vegetables 3.3

Energy sources