The perfect alternative winter soup full of flavour and nutrients.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 Tbsp coconut oil
- 4 small onions (red or white), peeled and diced
- 4cm ginger, peeled and grated
- 1.5kg brussels sprouts, washed and halved + 200g for garnish
- 2 Tbsp medium curry powder
- 2 Tbsp 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 Tbsp olive oil
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Method
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1Heat the coconut oil in a Le Creuset 26cm Cast Iron Soup Pot over a medium heat and soften the onions for 10 minutes – be sure not to 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 with the lid on for roughly 10 minutes. Add the coconut milk and cook over a medium heat for 20 minutes or until the brussels sprouts are soft.
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3Blend until smooth and add the juice of half a lemon.
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4To make the garnish, peel the leaves from the brussels sprouts, place them on a tray, drizzle with olive oil, and season with salt and pepper. Roast at 200°Cfor 8-10 minutes until golden and crisp. Scatter over the soup to serve.
