Brussels Sprouts Soup with Curry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ginger, fresher
- 1 onion (s)
- 500 g Brussels sprouts
- 200 g coconut milk, unsweetened from a can
- 2 teaspoons curry
- 400 ml vegetable stock
- Iodized salt
- pepper
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the ginger and onion and dice them very small. Clean and wash the Brussels sprouts and cut in halves or quarters depending on the size. Heat coconut milk in a saucepan. Let the ginger and onion cubes simmer for 1 minute. Stir in the curry powder and pour in the vegetable stock. Add the Brussels sprouts and cook in a covered saucepan over medium heat for 10-15 minutes until al dente. Season Brussels sprouts soup with salt, pepper and lemon juice.
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