Thai Curry Brussels Sprouts Soup

It's wonderfully on the chilly side today. Soup's on!


Source: Monkey & Me Kitchen Adventures | Serves: 6 | Time: 40 min



Changes

  • Used ginger powder instead of fresh ginger, reduced the amount, added it to the "spice mix"

  • Skipped beans (used them in an earlier recipe)

  • Used full fat coconut milk, because that's what I had on hand

  • Skipped dried onions

Ingredients

1 lb. #BrusselsSprouts, halved or quartered

1 medium yellow onion, diced

1 red #BellPepper, diced

1 tbsp minced garlic

5 cups veggie broth

4 tbsp red curry paste

1 medium sweet potato, peeled and cut into small cubes

1 can coconut milk

1 tsp lime juice

1 carrot, cut into long, very thin strips

4 cups baby #spinach


Spice mix

1 tsp ginger powder

1 tsp garlic powder

1 tsp onion powder

1 ½ tsp salt

¼ tsp black pepper


Toppings

Red pepper flakes

Fresh cilantro


Instructions

In a large stockpot, add the diced onion and red bell pepper. Sauté over medium heat for 5 to 7 minutes to soften them. Add a splash of water if they start to stick.


Once the onions and peppers are softened, then turn down the heat a little, and add the minced garlic, sauté for 30 seconds.


Next add the veggie broth, red curry paste, and spice mix. Stir well to combine. Increase the heat and bring the mixture to a boil, then immediately lower to a simmer.


Add the Brussel sprouts and cubed sweet potato. Place the lid on the pot and simmer for 15 minutes.


Then add the coconut milk, lime juice, and very thin carrot strips, place the lid back on and simmer until the sweet potatoes and Brussel sprouts reach the desired tenderness, approx. another 7 to 15 minutes.


Fold in the spinach, cook for one minute.


Serve individual servings with crushed red pepper flakes and cilantro. Enjoy!



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