This is a surprisingly tasty Plant-Based Brussels Sprouts Soup with Chestnuts, spices and coconut helping to disguise the taste of Brussels if you’re not that keen on them!
This Brussels Sprouts Soup with Chestnuts is a creamy, spicy soup that will is great starter when you’ve got friends round, or as lunch with a winter salad. The Brussel sprouts are well disguised, so don’t be put off by them. You’ll be surprised by the wonderful flavours!
Plant-Based Brussels Sprout Soup
- Large stock pot
- Wooden spoon
- Soup bowls
- Measuring jug
- Sharp paring knives
- 1 teaspoon cumin seeds
- 6 shallots finely chopped
- 3 garlic cloves finely chopped
- 200 g packet of cooked peeled chestnuts
- 2 floury potatoes such as Maris Piper
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1.2 litre bouillon
- 500 g Brussels sprouts
- 100 g coconut
- 1 tablespoon flaked almonds for decoration
- Add 3-4cm of water to a big soup pot. Add the cumin seeds and cook for a couple of minutes over a medium heat.
- Add the shallots and cook for a further 4-5 minutes until they're soft.
- Add the garlic and 175ml of the stock. Bring to the boil then add the chestnuts, potato, nutmeg, cayenne pepper, turmeric and the rest of the stock. Simmer for 10 minutes.
- Add the sprouts and cook for a further 10 minutes or until the potatoes and sprouts are tender.
- Stir in the coconut and then liquidise the soup with a stick blender or worktop blender.
- Add more stock if it's too thick and serve into warm soup bowls. Sprinkle a few toasted almonds on the top and it's ready to eat!
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