Brussel Sprout & Manchego Cheese Soup

2 cups water
1 1/2 cup brussel sprouts
1 small white onion
1/2 cup shredded manchego cheese
1 cup vegetable stock
Dried cranberries
Hemp seeds
Breadcrumbs

Remove the outside layer from the brussel sprouts, wash and set aside. Chop the small onion and then shred manchego cheese.

Cook brussel sprouts and onion in water for approximately 15 minutes until soft.   Set aside 3 cooked brussel sprouts to cool.  Once cooled slice all three into pieces.

Place water used for boiling, brussel sprouts and onion in a blender once cooled.  Add cheese (put a small bit aside for garnish) and 1/2 cup of vegetable stock.  Blend on high to desired consistency.

Reheat blended soup on stovetop.  Once heated add in the remaining sliced brussel sprouts.

Sprinkle cheese on top and garnish with breadcrumbs, dried cranberries and hemp seeds.