The perfect alternative winter soup full of flavor and nutrients.
HOVEDINGREDIENSER
- Vegetables
Ingredienser
SLIK GJØR DU
Ingredienser
- 1 tablespoon coconut oil
- 2 small onions (red or white), peeled and diced
- 4cm ginger, peeled and grated
- 1kg brussels sprouts, washed and halved
- 2 tablespoons medium curry powder
- 1 tablespoon Thai red curry paste, optional
- Salt and freshly ground black pepper
- 1 litre hot vegetable or chicken stock
- 1 can (400ml) coconut milk
- ½ lemon, juice
- 1 tablespoon butter
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SLIK GJØR DU
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1Heat the coconut oil in the soup pot over a medium heat and soften the onions for 10 minutes, do not let them brown. Add the ginger, brussels sprouts, curry powder and Thai red curry paste (optional) and cook for 1 minute. Then season with salt and pepper before pouring in the hot stock.
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2Bring everything to the boil and cook in the soup pot with the lid on for roughly 10 minutes. Take a few brussels sprouts out of the soup pot and set aside.
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3Add the coconut milk to the soup pot. Cook on a medium heat for another 20 minutes, or until the brussels sprouts are soft.
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4Blend to a smooth soup and add the juice of half a lemon.
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5Meanwhile, peel the leaves from the reserved brussels sprouts and roast them in a pan with the butter. Scatter over the soup to serve.
The coconut oil can be substituted for butter, in which case heat over a low heat to avoid burning the butter and onions and add 5 minutes to the cooking time.
