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A delicious Dutch winter soup that even the kids will enjoy!
Rinse the Brussels sprouts, celeriac and leek, dice the celeriac and cut the leeks into rings. Chop the onions and fry in some butter in a large soup pan until glassy. Add the leeks, celery and sprouts and stir for a further few minutes. Next, add the both the stock cubes and water and simmer for about 30 minutes. After, mash the vegetables and simmer for a further 10 minutes. Finally, ladle the soup into bowls and sprinkle generously with grated cheese.