Brussels Sprouts Soup
Anna Schmitz
People: 2
45 min

Ingredients

80 grams
Brussels Sprouts
100 grams
Butternut Squash
30 grams
Cashews
30 ml
Coconut Milk
1.5 tbsp
Lime
1
Red Onion
520 ml
Stock

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Prep

  1. Wash, peel and cut your Butternut Squash. All ingredients should have a similar size and shape.
  2. Wash and cut your Brussels Sprouts so that they all have a similar size and shape.
  3. Finely chop your Red Onion.

Heating Steps

  1. Heat clear oil in a pan, add butternut squash with red onion and fry for 5 minutes. Finally, add brussels sprouts and fry for another 15 minutes.
  2. Add Coconut Milk and Lime and mix.
  3. Toast Cashews on a hot and dry pan. Then remove from pan.

Finishing Touches

  1. Add Cashews on top.