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Angelic Lemony Leeks & Sprouts

Serves: 4
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan

Ingredients

300g trimmed leeks, finely sliced
200ml light vegetable stock
200g trimmed Brussels sprouts
2 tbsp fresh lemon juice
Seasoning to taste

Instructions

Place the leeks in a large saucepan and add the stock. Bring to the boil, cover and simmer on a low heat for 5 minutes before adding the sprouts.
Stir, replace the cover and simmer again for 4–5 minutes until starting to soften. Drain then season and stir in the lemon juice, just before serving.

For more great ‘Seasonal and Festive Recipes’, click here.

© The Vegetarian Society

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