Brussels sprout cream soup with curry

Ingredients for 3 servings:

• 500 g Brussels sprouts
• 1 small onion(s)
• 350 ml vegetable stock
• 200 ml low-fat coconut milk
• 1 piece(s) ginger, fresh, 2 – 3 cm
• 2 tsp curry
• ½ tsp turmeric
• 2 sugar cubes
• 1 tbsp lemon juice
• Salt and pepper, white
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the Brussels sprouts, halve them, cut out the small stems if necessary, and wash the heads. Remove a few nice leaves from about 5-6 florets and set them aside. Peel and finely dice the ginger and onion. Heat a little oil in a high saucepan and sauté the Brussels sprouts together with the diced onion. Just before the onions become translucent, add the diced ginger and sauté briefly. Deglaze everything with vegetable stock and coconut milk and season well with the spices, sugar, and lemon juice, and season to taste. Simmer the soup over medium heat for about 15-20 minutes. Purée everything finely with a hand blender, add the remaining Brussels sprout leaves, and let it steep briefly. Serve the soup hot in bowls or soup bowls. You can also refine the soup with toasted pine nuts or flaked almonds.