Rinse off the Brussels sprouts with cold water to remove any dirt. Then, use a small knife to cut off the tip of the stem of each Brussels sprout and toss it. If any of the outer leaves of the Brussels sprouts have blemishes or dirt that can’t be removed, take those leaves off and throw them away. Chop the Brussels sprouts and set them in a bowl for later use.

Heat the olive oil over medium-high heat in a pot and add the shallots, garlic, carrot, bell pepper and Brussels sprouts. If you are using fresh parsley, set a tablespoon (2 g) of it aside for garnish before adding the rest of it to the pot. Cook, stirring occasionally, for roughly 5 minutes until the garlic becomes fragrant and the Brussels sprouts start to brown. Add the broth and milk to the pot and bring the soup to a boil. Once it is boiling, reduce the heat and simmer for 20 minutes. Puree the soup using an immersion blender, or in batches in a blender, until smooth.

Season the soup with salt and pepper if needed. This soup tastes great with a few drops of hot sauce and fresh parsley.