This is probably the greatest soup of all time!! Well – at least this week 🙂

Trim and halve some brussel sprouts – I used about twenty or so
Thinly slice one leek
Slice two celery sticks

Put all in an oven tray and coat with a few tablespoons of olive oil, teaspoon each of cumin, ground black pepper and turmeric and roast till sprouts are just beginning to soften and leeks are starting to brown.

Remove from the pan and put them all into a saucepan and cover with home made chicken stock and simmer till all the flavours are combined and sprouts are cooked through and soft.

Blend – and eat with playful glee at the explosion of yumminess!

Or serve the green magical roasted amazingness as a side-dish