Our festive-themed soup is a great way to use up Christmas Day or Sunday lunch leftovers, although you can serve this warming medley of comfort and joy any time!

1 Syn per serving

35 minutes

Serves 4

To make this in a soupmaker, halve the ingredients to serve 2. Cook the sausages as below. Put 200g chopped sprouts, the onion, cauliflower and stock in your soupmaker, add some seasoning (and the garlic and nutmeg, if using) and cook on the smooth setting. Shred the remaining sprouts and stir-fry with the bacon, turkey and sage, then slice the sausages and stir them in. Top the soup with the turkey mixture and cranberry sauce. This is suitable for freezing without the toppings.


  • 450g Brussels sprouts, trimmed (or use broccoli florets)
  • 1 large onion, chopped
  • 1 garlic clove, crushed (optional)
  • ½ medium cauliflower, chopped
  • Pinch of grated nutmeg (optional)
  • 700ml hot vegetable stock

For the festive toppings:

  • 2 Slimming World Pork Sausages (available from Iceland stores – if you can’t get them, use another low-fat sausage and count any Syns)
  • Low-calorie cooking spray
  • 3 lean bacon medallions, visible fat removed, chopped
  • 120g cooked roast turkey, skin and visible fat removed, shredded
  • 3 fresh sage leaves, shredded
  • 3 level tbsp cranberry sauce


  1. Cook the sausages according to the pack instructions.
  2. While the sausages are cooking, make the soup. Roughly chop 400g of the sprouts, then finely shred the rest and set aside. Put the chopped sprouts, onion, garlic (if using), cauliflower, nutmeg (if using) and 200ml boiling water in a large non-stick saucepan. Cover, bring to the boil and simmer for 8-10 minutes or until the vegetables are tender.
  3. Add the stock, then take the pan off the heat and blitz with a stick blender until you have a smooth consistency (or use your food processor and return to the pan). Season to taste and put the soup back over a low heat to keep it hot.
  4. Spray a non-stick frying pan with low-calorie cooking spray and stir-fry the shredded sprouts, bacon, turkey and sage for 2-3 minutes or until the sprouts and bacon are cooked. Slice the sausages and stir into the turkey mixture to heat through.
  5. Ladle the soup into bowls, top with the turkey mixture, add a little freshly ground black pepper and evenly dollop over the cranberry sauce to serve.