Summary

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

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Instructions

1. 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.