Curried Brussels Sprouts Soup [vegan]

Published on January 16, 2014 | In English | By theflexitarian + |

- Prep Time
- 20 Minutes
- Cook Time
- 25 Minutes
- Difficulty Level

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Curry and Brussels sprouts might sound an odd couple but it works. Garam massala is very fragrant and it blends nicely against the Brussels sprouts flavour. Try it even if Brussels sprouts is not your favourite. You’ll be surprised!

This soup has the same satisfying texture than pea soup. Perfect to ride the cold and wet weather.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

500g Brussels sprouts [1 lb]
300g Savoy Cabbage [11 oz]
300g potatoes (peeled and diced) [11 oz]
2 garlic cloves (crushed)
1 onion (finely chopped)
2 tsp garam massala
small bunch fresh coriander
3 Tbsp olive oil
Salt & Pepper
1.7 litre vegetable stock [UK 3 pints / US 7 cups]

Instructions

Heat olive oil in a large saucepan. Gently fry onion, garlic and garam massala for 5 mins until soft,
Add Brussels sprouts chopped in half, Savoy cabbage roughly chopped and potatoes. Mix well and fry gently for 5 mins.
Add vegetable stock. Bring to boil. reduce heat and cook covered for 25mins or so until vegetables are soft.
Add fresh coriander and liquidise the soup.
Season to taste.

Servings : 6-8
Ready in : 45 Minutes
Course : Soups
Recipe Type : December Recipes, February Recipes, January Recipes, Seasonal Recipes, Vegan
Ingredient : Brussels Sprouts

3 Responses to Curried Brussels Sprouts Soup [vegan]

Cat December 17, 2015 at 12:26 pm #

Any nutritional info?

Reply
- theflexitarian December 17, 2015 at 1:43 pm #
  
  Hi Cat – I do not have nutritional info on the blog yet. Can you let me know what you would like to know?
  
  Reply

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About Chef

theflexitarian

A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...