Brussels Sprouts Soup with Curry and Coconut Milk

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Brussels Sprouts Soup with Curry and Coconut Milk
The perfect alternative winter soup full of flavor and nutrients.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 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

  • Method

  • 1
    Heat 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.
  • 2
    Bring 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.
  • 3
    Add the coconut milk to the soup pot. Cook on a medium heat for another 20 minutes, or until the brussels sprouts are soft.
  • 4
    Blend to a smooth soup and add the juice of half a lemon.
  • 5
    Meanwhile, 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.
 
 
Le Creuset