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🍲 Creamy Curry Kale Soup

168 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh Brussels sprouts
• 2 cm fresh ginger
• 1 small onion
• 400 ml vegetable broth
• 200 ml low-fat coconut milk (can)
• 2 tsp curry
• salt
• pepper (from the mill)
• 2 tbsp lemon juice

Instructions

1. 1. Remove the outer leaves from the kale.
2. 2. Wash the kale thoroughly under running water.
3. 3. Cut each kale piece in half.
4. 4. Peel the ginger root.
5. 5. Peel the onion.
6. 6. Cut the ginger into very small cubes.
7. 7. Cut the onion into very small cubes.
8. 8. Heat the oil in a pot.
9. 9. Add the kale, onions, and ginger to the pot.
10. 10. Sauté the vegetables for a short time.
11. 11. Deglaze the vegetables with the vegetable broth.
12. 12. Add the coconut milk to the soup.
13. 13. Season the soup with curry powder.
14. 14. Season the soup with salt.
15. 15. Season the soup with pepper.
16. 16. Add a splash of lemon juice.
17. 17. Let the soup simmer on medium heat.
18. 18. Simmer the soup for 15 to 20 minutes.
19. 19. Taste the soup.
20. 20. Adjust the final seasoning as needed.
21. 21. Serve the soup in bowls.

Nutrition per serving

• kcal: 168
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 8 g