Brussels sprout soup

Ingredients for 8 servings:

• 1 kg Brussels sprouts
• 2 onions
• 1 piece(s) ginger
• 2 tsp, heaped vanilla sugar or 1 tsp and a piece of a scraped pod
• 2 tbsp curry powder
• 800 ml vegetable stock
• 400 ml coconut milk
• 50 ml lemon juice
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with vanilla

Clean the Brussels sprouts and halve the florets. Peel and dice the onions, peel and finely chop the ginger. Sauté the diced onions in oil until translucent. Add the ginger and Brussels sprouts and fry briefly. Season with curry powder, vanilla, salt, and pepper. Pour in the broth and simmer for about 10 minutes. Add the coconut milk and cook for another 10 minutes. Then purée the soup (remove the vanilla pod if using it) and season with lemon juice and, if desired, salt and pepper.