Slimming World Sprout Soup – Syn Free

Another one of those recipes that’s a lot better than you think

This recipe seemed to pop up out of nowhere in my Facebook news feed. I’d never heard of sprout soup before and, to be honest, I probably would have felt a little ill at the idea. Suddenly, about 5 group members had shared the Pinterest image with the recipe on it. Next thing, everyone at group was talking about it. A bit like the mushy pea curry recipe, is one of those things where you probably have to try it on faith before dismissing it completely. It’s one of those recipes that sounds absolutely hideous. I love sprouts, like I would have them with just about every meal but, this sounded quite disgusting at first.

However, I still gave it a try and, it’s actually surprising. I wouldn’t say it was the nicest soup in the world but, I’ve definitely had far, far worse. As the main ingredient is sprouts, it’s totally loaded with speed food too. Just prepare yourself as you may be sleeping on the sofa afterwards. Sprouts are also quite well known for bringing on a little flatulence!

This recipe is also super-easy to make. Simply boil, soften, blitz and serve. 25 minutes is all you need to prepare, cook and serve this one.

Sprout Soup


  • 300 g Brussel Sprouts
  • 1 Small Onion chopped
  • 750 ml Vegetable Stock
  • 1 tbsp Cottage Cheese I actually use a small-medium sized potato instead of the cottage cheese


  1. Boil the onion, sprouts (and potato if you're using one) in the vegetable stock until soft, around 20 minutes.
  2. Add the cottage cheese if you're using it.
  3. Pour the whole lot into a food processor and blitz until completely smooth.
  4. Serve with a sprinkling of salt and pepper to taste.

You may also like...

4 Responses

  1. maria rennie says:

    Really tasty does not not taste like sprouts X🤔🤣

    • Daryl says:

      I’ve had it quite a few times myself and, although I find it to be really tasty, I am a sprout lover. I can’t convince the other half to give it a go 🤣 x

  2. Sammyjo says:

    How many does this recipe serve?

    • Daryl says:

      Hi Sammy,

      apologies for that, I do normally try and put the number of servings on recipes. I think, from memory and the amounts that I’ve used here, that it’s 3-4 servings. I’ve not made this one in quite a while. Now that you’ve asked though, I might just have to give this a go over the weekend and update the recipe with the yield.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: