Curried Brussels Sprout Soup [vegan]
Fragrant garam masala blends nicely with the Brussels sprouts in this flavoursome and warming soup.
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Ingredients
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 1 Tbsp freshly grated ginger
- 2 garlic cloves, grated
- 2 tsp garam masala
- 500 g Brussels sprouts, halved
- 200 g Savoy cabbage, chopped
- 300 g potatoes, peeled and diced
- 1.5 to 1.7 l litre vegetable stock
- 30 g fresh coriander
- Salt & Pepper
- extra garam masala
- lemon juice, to taste
TO SERVE:
- walnuts
- cream or yoghurt
Instructions
- Heat the olive oil over medium heat in a large saucepan. Fry the onion until soft, about 6 minutes.2 Tbsp olive oil, 1 onion, finely chopped
- Add the ginger, garlic, and 2 teaspoons of garam masala. Cook for a minute.1 Tbsp freshly grated ginger, 2 garlic cloves, grated, 2 tsp garam masala
- Add the Brussels sprouts, Savoy cabbage, and potatoes. Mix well and fry gently for 3 to 5 minutes.500 g Brussels sprouts, halved, 200 g Savoy cabbage, chopped, 300 g potatoes, peeled and diced
- Add the vegetable stock. Bring to a boil, then reduce the heat and cook covered for 25 minutes or so until vegetables are soft.1.5 to 1.7 l litre vegetable stock
- Add the coriander and liquidise the soup using either a handheld immersion blender or a conventional blender. If necessary, add more stock to adjust to your desired consistency.30 g fresh coriander
- Season to taste with salt, pepper, 1/4 to 1/2 teaspoon of garam masala, and lemon juice. Serve topped with walnuts and cream (or yoghurt).Salt & Pepper, extra garam masala, lemon juice, to taste, walnuts, cream or yoghurt
Nutrition
Serving: 250gCalories: 159kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 40mgPotassium: 681mgFiber: 6gSugar: 4gVitamin A: 1130IUVitamin C: 98mgCalcium: 65mgIron: 2mg