What you'll need.
16 ounces Brussels sprouts, cleaned and cut in half lengthwise
1 tablespoon extra-virgin olive oil
I tablespoon chopped scallions
2 tablespoons chopped red bell pepper
2 tablespoons chopped onions
1 tablespoon chopped basil
I tablespoon chopped leeks, green part only
1/2 cup chopped very ripe plum (Roma) tomatoes
2 cups low-fat chicken broth
Salt and pepper to taste
Red pepper slices, for garnish
Asparagus tips, boiled, for garnish

What you'll do:
Steam the Brussels sprouts for 2 minutes. Set aside.
Heat the oil in a large nonstick skillet. Add the scallions, red bell pepper, onions, basil, and leeks and saut6 until golden.
Add tomatoes and chicken broth. Bring to a boil and boil for one minute. Remove from heat and add salt and pepper to taste.
Put the mixture in a blender or food processor. Blend for one minute. Pour ingredients into an 8-quart saucepan. Add the Brussels sprouts, cover, and simmer for 10 minutes.
Serve Brussels sprouts on a flat dish, decorated with sliced red peppers and boiled asparagus tips.

Serves 4. Don't forget to add the oil to your fat allotment for the day.