Brussel Sprout Soup

• 1 Tbsp coconut oil
• 4 small onions (red or white), peeled and diced
• 4cm ginger, peeled and grated
• 1.5kg brussels sprouts, washed and halved + 200g for garnish
• 2 Tbsp medium curry powder
• 2 Tbsp Thai red curry paste, optional
• Salt and freshly ground black pepper
• 1 litre hot vegetable or chicken stock
• 1 can (400ml) coconut milk
• ½ lemon, juice
• 1 Tbsp olive oil

Heat the coconut oil in a Le Creuset 26cm Cast Iron Soup Pot over a medium heat and soften the onions for 10 minutes – be sure not to let them brown. Add the ginger, brussels sprouts, curry powder and Thai red curry paste (optional) and cook for 1 minute. Then season with salt and pepper before pouring in the hot stock.

Bring everything to the boil and cook with the lid on for roughly 10 minutes. Add the coconut milk and cook over a medium heat for 20 minutes or until the brussels sprouts are soft.

Blend until smooth and add the juice of half a lemon.

To make the garnish, peel the leaves from the brussels sprouts, place them on a tray, drizzle with olive oil, and season with salt and pepper. Roast at 200°Cfor 8-10 minutes until golden and crisp. Scatter over the soup to serve.