Summary

Ingredients

• 1 onion (s)
• 750 g Brussels sprouts
• 750 ml vegetable stock
• 1 tablespoon olive oil
• 100 g sour cream
• 0.5 ½ apple
• 3 apricot (s), dried
• 3 tablespoon walnuts, chopped
• 1 bread (whole grain)
• salt and pepper
• nutmeg
• Curry powder
• Ginger powder

Print Recipe Pin Recipe

Instructions

1. Clean the Brussels sprouts. Peel and dice the onion. Fry everything in a large saucepan in hot olive oil. Top up with the vegetable stock and cook for 10 minutes. Remove some of the Brussels sprouts and cut in half. Finely puree the rest. Then stir in the sour cream and season with salt, pepper and nutmeg.
2. Finely dice all remaining ingredients and roast in a pan. Season with curry powder and ginger powder as required.
3. Arrange the soup on plates. Sprinkle with the filler and spread the halved Brussels sprouts on top. Serve immediately.