Brussel Sprout Soup

DIFFICULTY
Average Average
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Brussel Sprout Soup
The perfect alternative winter soup full of flavour and nutrients.
Main ingredients
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
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
  • Method

  • 1
    Heat 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.
  • 2
    Bring 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.
  • 3
    Blend until smooth and add the juice of half a lemon.
  • 4
    To 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.