Brussel Sprouts and Coconut Curry Soup
As winter fades away and the vernal equinox provides an opportunity to celebrate the arrival of spring, commemorate the change of seasons with a super simple, nutritious and delicious soup.
2 Tbsp raw organic coconut oil
6-8 peeled, chopped garlic cloves
1 lg yellow onion chopped
3 cans organic classic coconut milk
1 Tbsp grated or juiced turmeric root
Whole juiced lemon and grated rind (approx. 1 Tbsp)
1.5 lbs Brussels sprouts – cut off stems and quarter
1.5 lbs assorted fresh mushrooms (shiitake, shimeiji, abalone and field mushrooms) or 1 bag Woodstock Farms frozen mushroom blend
2 bags of fingerling tricolor potatoes, cut into slices
1 Tbsp ground sage
2 Tbsp Indian curry
1 Tbsp ground coriander
1 Tbsp ground cardamom
2 Tbsp sea salt
1 Tbsp ground black pepper
Filtered water for adding to stock
More ground spices to taste, if needed.
Pour coconut oil into pot. Sauté onions, Brussels sprouts, garlic and mushrooms.
When semi-cooked, add coconut milk, juiced lemon, turmeric and filtered water.
Fill until pot is full to about 2 inches from the top. Add potato slices and spices. Cook thoroughly. Garnish with parsley or fresh chopped herbs such as sage.
If using an Instapot (crockpot), cook on soup option and leave the top off until near the end of the cooking cycle. In a pot on the stovetop, cook at medium to low heat and let simmer until veggies and potatoes are thoroughly cooked.
Lisa Ji is the deli chef at For Goodness Sake, located in the Sunshine Plaza at 9118 Bonita Beach Rd. SE, in Bonita Springs. For more information, call 239-992-5838 or visit ForGoodnessSakes.com.Edit ModuleShow Tags