Brussels sprout soup with curry

Ingredients for 4 servings:

• 1 ginger, fresh
• 1 onion(s)
• 500 g Brussels sprouts
• 200 g coconut milk, unsweetened from the can
• 2 tsp curry
• 400 ml vegetable stock
• Iodized salt
• pepper
• 2 tbsp lemon juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the ginger and onion and dice very finely. Trim and wash the Brussels sprouts, then halve or quarter them depending on their size. Heat the coconut milk in a saucepan. Simmer the ginger and onion for 1 minute. Stir in the curry powder and pour in the vegetable stock. Add the Brussels sprouts and cook in a covered pan over medium heat for 10-15 minutes until al dente. Season the Brussels sprout soup with salt, pepper, and lemon juice.