Brussels sprout curry soup with cinnamon cream topping

Ingredients for 4 servings:

• 750 g Brussels sprouts
• 400 g potatoes
• 2 tbsp curry powder
• 3 tbsp oil (sunflower oil)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 800 ml vegetable stock
• ½ cup of crème fraîche or sour cream
• 1 tbsp brown sugar
• 1 cup whipped cream
• salt and pepper
• nutmeg and cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the Brussels sprouts. Peel, wash, and dice the potatoes. Trim and dice the onion and garlic, and sauté in oil. Add the Brussels sprouts and potatoes and sprinkle with curry. Sauté everything thoroughly, taking care not to burn the onion. Add the stock and simmer for about 30 minutes. Add the crème fraîche and blend everything. Season generously with nutmeg, salt, pepper, and sugar. Whip the cream and season with cinnamon. Ladle the soup into cups or plates and top with a dollop of cinnamon cream before serving. Sprinkle with a small pinch of cinnamon for a nice finishing touch.