| Type | Per person |
|---|---|
| Energy | 188 kcal |
| Fat | 7 gr |
| of which saturated | 1 gr |
| Carbohydrates | 20 gr |
| of which sugars | 3 gr |
| Fibres | 9 gr |
| Protein | 6 gr |
| Salt | 0.33 gr |
Spicy Brussels sprout soup with bacon crumbles
Main course
Soup
2 persons
20 - 30 min
With seasonal products
215gr vegetables p.p.
Ingredients
2 persons
| 1 potato |
| ½ red pepper |
| 1 clove of garlic |
| piece of ginger root (size of ½ inch) |
| 1 shallot |
| piece of lemongrass (sereh) |
| 2 slices of bacon |
| 400g brussels sprouts |
| 3 sprigs of coriander |
| 1 tablespoon of oil |
| ½ bouillon tablet with less salt |
Preparation
1. Peel the shallot and chop it small.
2. Cut the pepper into fine strips, the soft part of the lemongrass into rings and grate the peeled ginger.
3. Clean the sprouts.
4. Peel and dice the potato.
5. Heat the oil in a large pan and fry the shallot in it. Squeeze the garlic clove on top.
6. Fry the lemongrass and sprouts for a few minutes.
7. Add 400 ml of water with the piece of stock cube with the red pepper, ginger and potato cubes. Cook the sprouts for 15 minutes.
8. Brown and crisp the bacon in a dry frying pan or in the microwave.
9. Wash the coriander and chop it small.
Puree the soup with a hand blender or in a food processor.
11. Reheat the soup. Garnish with the coriander and crumble the bacon over it.
Serving suggestion: Delicious with toasted wholemeal bread.
Source: Nutrition Centre.
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