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Brussels sprouts soup
Nutritional content per serve
Energy: 213 calories | Protein: 7g | Total fat: 12 g | Carbohydrate: 23 g | Sugar: 9 g | Sodium: 236 mg | Serves: 3 | Total time: 35 mins
*Approx. values using Xyris Foodworks software per serve
- 2 cups Brussels sprouts, trimmed and cut in half
- ½ medium leek, diced
- 2 celery sticks, diced
- 1 carrot, diced
- ½ small cauliflower head, cut into florets
- 1 tsp curry powder
- 2 garlic cloves
- 2 tsp grated ginger
- ½ tsp turmeric powder
- ½ cup light coconut milk
- 4 cups low sodium vegetable stock
- ½ tsp pink Himalayan salt
- ½ lemon
- Freshly ground black pepper, to taste
- 1 parsley bunch
- 2 tsp hemp hearts
- Toasted pine nuts, to serve
- Add the leek, garlic, carrot, celery and spices into a medium soup pot, drizzle with a teaspoon of water and cook (water fry) over medium heat for 5-7 minutes, stirring frequently.
- Add the vegetable soup and coconut milk, and bring to boil over medium heat.
- Simmer for 15 minutes over low heat, then add the Brussels sprouts and cauliflower and simmer for 5 more minutes (to preserve most of their nutrients).
- Transfer into the blender or use a stick blender, together with the lemon juice, hemp hearts and chopped parsley, and process for a creamy liquid result.
- Season with salt and pepper, divide into serving bowls, garnish with toasted pine nuts and serve warm.
- Depending on how thick you like your soup, you can reduce 1 cup of low sodium vegetable stock.
All information contained in this article has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.
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