Brussel Sprouts Soup for a Gentle Ayurvedic Detox
Cleanse your digestive system and nourish your cells with this creamy, comforting Brussels sprout soup made with Ayurvedic spices for a gentle detox.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Vegan
Servings: 3
Author: The Awesome Green
- 2 cups Brussels sprouts trimmed, cut into halves
- 1 yellow onion diced
- 2 celery stalks diced
- 1 small carrot diced
- 1/2 small cauliflower head cut into florets
- 1 bunch fresh parsley chopped
- 1 tsp curry powder
- 2 tsp coconut oil
- 2 garlic cloves minced
- 2 tsp grated ginger
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1/2 cup full fat coconut milk
- 3 cups low sodium vegetable soup
- 1/2 tsp pink Himalayan salt
- 1/2 lemon juice only
- Freshly ground black pepper
- 2 tsp hemp hearts
- To garnish: lightly toasted pine nuts
Add the onion, garlic, carrot, celery and spices into a medium soup pot, drizzle with a teaspoon 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, together with the lime juice, hemp hearts and chopped parsley, and process to obtain a creamy liquid.
Season with salt and pepper, divide into serving bowls, garnish with toasted pine nuts and serve warm.