Brussels sprout soup Asian style à la Gabi

Ingredients for 2 servings:

• 400 g Brussels sprouts, cleaned, florets halved
• 1 medium-sized onion(s), diced
• 1 piece(s) ginger, 1 cm long, peeled, finely grated
• 3 tbsp butter
• 2 tsp curry
• Salt
• Black pepper, freshly ground
• 400 ml vegetable stock
• 200 ml coconut milk
• ½ lemon(s), squeezed
• 1 tbsp peanuts, salted, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 38 minutes

Heat a tablespoon of butter in a saucepan and sauté the onion until translucent. Add the ginger, curry powder, and Brussels sprouts, sauté briefly, season with salt and pepper, and pour in the vegetable stock. Bring to a boil, then cover and simmer over low heat for about 5-10 minutes until al dente. Remove 1/3 of the Brussels sprouts with a slotted spoon and set aside. Pour in the coconut milk and simmer for another three minutes, until the Brussels sprouts are tender. Purée with a hand blender and season with lemon juice. Heat the remaining butter in a pan and toast the peanuts. Add the reserved Brussels sprouts, sauté briefly, and add both to the soup. Adjust seasoning if desired.