Curried Brussels sprout soup

Making this curried Brussels sprout soup is a great way to use up leftover sprouts, whether cooked or uncooked. Deliciously spicy and creamy. Suitable for vegans. Can be frozen.

Course Soup

Cuisine British

Keyword Brussels sprouts soup

Prep Time 10

Cook Time 30

Servings people

Calories 160kcal

Ingredients

2 tablespoons sunflower oil
1 onion peeled and chopped
2 garlic peeled and chopped
2 cm chunk ginger peeled and chopped
1 teaspoon turmeric
1 teaspoon chilli powder optional
1 teaspoon ground cumin
600 g Brussels sprouts trimmed and outer leaves removed*
750 ml hot vegetable stock
1 tablespoon garam masala
Salt and pepper

To serve

Toasted pumpkin seeds
Crusty bread
Croutons

Metric - US customary

Instructions

Heat the sunflower oil in a large saucepan with a lid.
Add 1 chopped onion and sauté for 10-15 minutes until soft.
Add 2 cloves of chopped garlic and a 2cm piece of chopped ginger. Sauté for a further minute then add 1 teaspoon turmeric, 1 teaspoon chilli powder (if using) and 1 teaspoon ground cumin. Stir well and cook for a minute.
Add the Brussels sprouts* and 750ml hot vegetable stock. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 10 minutes or until the Brussels sprouts are soft.
Blend until smooth with a handheld blender or allow to cool slightly and transfer to a heatproof jug blender.
Add 1 tablespoon garam masala and season to taste with salt and pepper.
Serve hot with toasted pumpkin seeds and bread or croutons.

Notes

If your Brussels sprouts are cooked add them at this stage with the stock, blend and then heat through before adding 1 tbsp garam masala and seasoning to taste with salt and pepper.
Nutritional information is approximate and is intended as a guide only.
The nutritional information does not include serving suggestions.

Nutrition