Summary

Ingredients

• 100 g leek
• 100 g carrot (s)
• 50 g celeriac
• 100 g Brussels sprouts, frozen
• 1 small red pepper (s), approx. 00 g
• 1 potato (s), approx. 80 g
• 1 small onion (s)
• 2 cloves garlic
• 10 g iner, fresh
• 500 ml vegetable stock (homemade or instant)
• 160 ml coconut milk
• 1 teaspoon curry powder
• some salt and pepper
• some oil for frying

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Instructions

1. Wash and prepare the leek and cut into 1 cm wide rings. Prepare, peel and cut the carrots, celery and potatoes into 1 cm cubes. Wash and prepare the peppers and also cut into small cubes. Peel the onions and ginger and dice them very finely. Press the garlic through the garlic press or cut into small pieces.
2. Heat some oil in a tall saucepan and roast the onions and garlic in it. Add the ginger and curry powder and roast briefly. Deglaze with vegetable stock and coconut milk and reduce heat. Add the diced vegetables and the Brussels sprouts to the soup and cover and simmer over a low heat for 20 minutes.
3. Season the soup with salt and pepper.
4. Hot tip:
5. Mix in the sambal oelek or chopped chili peppers.