Are you looking for a quick, easy, and healthy dinner recipe that's also bursting with flavor? Look no further! This creamy coconut curry Brussels sprouts soup is the perfect solution for busy weeknights. It's packed with nutrients, surprisingly comforting, and unbelievably delicious. This recipe is a fantastic example of homemade cooking at its finest, transforming humble Brussels sprouts into a sophisticated and satisfying meal. Get ready to experience a new favorite among your easy recipes and healthy meals!
Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
- 1 (14.5 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon red curry paste (adjust to your spice preference)
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Instructions:
Step 1: Sauté the Aromatics
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Cook the Brussels Sprouts
Add the halved Brussels sprouts to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften slightly.
Step 3: Add the Flavor
Stir in the red curry paste, ground ginger, and turmeric. Cook for another minute, allowing the spices to bloom and release their aromas. This step enhances the deliciousness of the dish significantly.
Step 4: Simmer the Soup
Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the Brussels sprouts are tender.
Step 5: Blend (Optional)
For a creamier soup, carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. If using a regular blender, vent the lid to prevent pressure buildup.
Step 6: Season and Serve
Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro and a squeeze of lime juice.
Cooking Tips for the Best Results:
- Don't overcrowd the pot: If you have a large quantity of Brussels sprouts, cook them in batches to ensure even cooking and browning.
- Adjust the spice level: Start with a smaller amount of curry paste and add more to your liking. Those sensitive to spice can easily omit the paste altogether.
- Add other vegetables: Feel free to add other vegetables like carrots, potatoes, or sweet potatoes for extra flavor and nutrients.
- Make it vegan: This recipe is naturally vegan, but double-check your vegetable broth to ensure it doesn't contain any animal products.
Variations:
- Spicy Coconut Curry Soup: Increase the amount of red curry paste for a spicier kick. Add a pinch of cayenne pepper for extra heat.
- Creamy Coconut Lime Soup: Reduce the curry paste and add the zest of one lime along with the juice for a brighter, tangier flavor.
- Toasted Coconut Soup: Toast some shredded coconut in a dry pan until lightly golden brown and sprinkle it over the finished soup for added texture and flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Fat: 15-20g Protein: 5-7g Carbohydrates: 20-25g Fiber: 5-7g
This delicious and healthy soup is a perfect example of quick dinner ideas, making it an ideal addition to your repertoire of best recipes. Enjoy!