Prep time 15 minutes, cooking time 30 minutes, serves four;
Ingredients; 2 tablespoon olive oil, 1 onion finely chopped, 1 garlic flake crushed, 1 large potato diced, 1 tablespoon fennel seeds crushed plus extra to garnish, 300 g Brussels sprouts trimmed and roughly chopped, 850 ml vegetable stock, salt and pepper to season; 1 pinch nutmeg grated, 4 tablespoon double cream.
Preparation: Heat the oil in a pan and fry the onion, garlic and potato for five minutes. Sprinkle the fennel seeds, then fry for 30 seconds. Add the sprouts and fry for two minutes. Add the stock and bring to a boil. Season with salt and pepper, cover and simmer until the potato is tender.
Remove the soup from heat. Blend in a food processor. Return to the pan, stir in the nutmeg and reheat gently. Ladle into four serving bowls and drizzle with the cream. Sprinkle the extra fennel seeds.