Brussels sprout soup with chili

Ingredients for 2 servings:

• 600 g Brussels sprouts
• 150 g leek
• 900 ml vegetable stock
• 1 tbsp vegetable oil
• ¾ chili pepper(s)
• 1 dashes lemon juice
• 15 g flour
• curry powder
• salt and pepper
• sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian, low-fat

Clean the Brussels sprouts and leek and chop the leek finely. Wash and chop the chili pepper. Heat the oil in a pan, sauté the leek and chili pepper. Add the Brussels sprouts and sauté. Then toast the curry powder in the pan and deglaze with the vegetable stock. Reserve some of the vegetable stock, mix it with the flour, and add it to the rest of the pan. Cook for about 20 minutes, stirring continuously. Purée the soup with a hand blender until smooth, then season with a squeeze of lemon juice, salt and pepper, and the sour cream. Tip: If you like, you can sprinkle roasted almonds over the soup.