Summary

Ingredients

• 750 g Brussels sprouts
• 400 g potato (s)
• 2 tablespoon curry powder
• 3 tablespoon oil (sunflower oil)
• 1 medium onion (s)
• 1 clove garlic
• 800 ml vegetable stock
• 0.5 ½ cup crème fraîche or sour cream
• 1 tablespoon sugar, brown
• 1 cup whipped cream
• salt and pepper
• Nutmeg and cinnamon

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Instructions

1. Wash and clean Brussels sprouts. Peel, wash and dice the potatoes. Clean and dice the onion and garlic and sauté in oil. Add Brussels sprouts and potatoes, sprinkle with curry. Fry everything well and be careful not to burn the onion.
2. Top up with the broth and cook for about 30 minutes. Add the creme fraiche and puree everything. Season well with nutmeg, salt, pepper and sugar.
3. Whip the cream and add cinnamon to taste. Pour the soup into cups or on plates and put a little cinnamon cream on top before serving. For the look, dust a little pinch of cinnamon on top.