Brussels sprout soup with leek

Ingredients for 1 servings:

• 500 g Brussels sprouts, ready to cook
• 400 g leek, frozen
• 2 cans of coconut milk, 425ml each
• 425 ml water
• Nutmeg, freshly grated
• 20 peppercorns, grind
• 1 pinch(s) of raw cane sugar
• 2 tsp herbal salt, up to 3 tsp
• 1 tsp cumin, roasted
• 160 g rice (brown rice) = 1 cup *
• 320 g water = 2 cups

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

gluten-free, egg-free, dairy-free, vegan

Add rice to twice the amount of water and cook for about 35 minutes at reduced heat, then let it swell for about 10 minutes on the turned-off stovetop. In a large saucepan, add the Brussels sprouts and leeks along with the coconut milk and water. Add the nutmeg, peppercorns, sugar, herb salt, and roasted cumin and simmer gently for about 20 minutes. Add cooked whole-grain rice or boiled potatoes. The rice will continue to swell a little, thickening the soup. Add more seasoning if desired. * Tip: Instead of whole-grain rice, cut about 400 g of potatoes into small pieces. My own recipe.