Brussels sprout soup with coconut milk

Ingredients for 4 servings:

• 800 g Brussels sprouts
• 120 g onion(s)
• 40 g ginger
• some lemon juice
• 400 ml coconut milk
• 800 ml vegetable stock
• 2 tbsp butter
• curry powder
• salt and pepper
• 1 handful of peanuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Clean and halve the Brussels sprouts, finely chop the onion, and peel and finely grate the ginger. Heat the butter in a saucepan and sauté the onions until translucent, then add the Brussels sprouts, ginger, and curry powder and fry briefly. Season with salt and pepper. Deglaze with the vegetable stock and simmer gently over medium heat for 8-10 minutes. Remove a few Brussels sprout halves from the pan and set aside for later. Add the coconut milk to the soup and simmer for another 10 minutes. Puree finely with a hand blender and season with a little lemon juice. Finally, chop the peanuts and fry them briefly with the Brussels sprout halves. Add both to the soup and serve.