Servings: people
Calories/100g: 112.2 kcalWhy you should try it
An Asian-inspired potato brussels sprouts soup. Refined with fresh spring onions and creamy coconut milk. Yum yum! I recommend eating this dish with whole grain bread to make up for the large amount of “non-filling” brussels sprouts.
Ingredients
- 750 g potatoes firm
- 700 g brussels sprouts
- 2 onions
- 2 garlic cloves
- 1 piece of ginger (~1,5cm2)
- 200 ml coconut milk
- 650 ml vegetable broth
- 1 tablespoon yellow curry paste
- 0,5 tablespoon curry powder
- 2 scallions
- 1 tablespoon fresh lime juice
- soy sauce to garnish
- roasted sesame to garnish
- fresh bread
Instructions
- Prepare vegetables and broth. Peel and chop the onions. Peel and finely dice the ginger and garlic cloves. Wash brussels sprouts and cut into half. Peel potatoes, wash and cut into 2cm cubes. Also, prepare the vegetable broth.
- Fry ingedients and add liquid. In a large pot, heat up 2 tablespoons of oil on medium heat and add the onion, garlic and ginger. After 2 minutes, add the curry paste and fry for another 2 minutes. Add the potatoes as well as brussels sprouts and deglaze with vegetable broth. Season with salt, pepper and curry powder. Let it simmer with a lid on for about 30 minutes on low heat.
- Add remaining ingredients. Add the coconut milk and the lime juice and let it simmer for another 3 minutes. Wash scallions and cut the green part in small rings.
- Serve. Serve the soup in a bowl and garnish with soy sauce, green scallions and roasted sesame. Enjoy!
Nutrition
Calories: 112.2 kcal
Tried this recipe?Mention @Hungry_Vegetarians or tag #hungry_vegetarians!
What do you think?Let me know how you liked it!