Asian Brussels Sprouts Soup

Ingredients for 4 servings:

• 750 g Brussels sprouts
• 200 g potatoes (peeled and weighed)
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 tbsp oil
• 1 tbsp sesame oil
• 1 tbsp curry paste, green
• ½ tsp wasabi paste
• n. B. water
• 1 ½ tsp vegetable broth
• 3 drops Worcestershire sauce
• 3 tbsp soy sauce
• 1 tsp honey
• 100 g cream
• Salt
• nutmeg
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the Brussels sprouts and potatoes. Finely chop the potatoes. Peel the onions and garlic and fry them in a pan with the oil, then add the Brussels sprouts. The onions should be translucent, then add the curry and wasabi paste and fry briefly. Add the water, stock, Worcestershire sauce, and soy sauce. Simmer until the potatoes are tender. Add the honey and cream and blend everything until creamy. Season to taste with salt, nutmeg, and curry powder. If desired, deep-fry the Brussels sprout leaves and potato skins and mix with a little salt and sesame seeds. Serve in the soup as a flavorful garnish.