Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts

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This silky cauliflower curry soup is a comforting dish, enhanced with crispy shaved Brussels sprouts, fresh chives, and a creamy dollop of crème fraîche. A perfect blend of texture and flavor for any occasion.

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Prep Time:15

Cook Time:45

Total Time:1

Course: Soup

Cuisine: American

Keyword: Brussels Sprouts, Cauliflower, Chicken Stock, Curry, Soup

Servings: servings

Calories: 161kcal

Author: Pascale Beale

Ingredients

FOR THE SOUP

2 tablespoons olive oil
1 large yellow onion, peeled and finely chopped
2 leeks, ends trimmed, cleaned, white and light green parts finely chopped
1 tablespoon curry powder
2 heads cauliflower, (2 pounds each), core removed, separated into florets
Salt and pepper
8 cups vegetable stock

FOR THE BRUSSELS SPROUTS

Olive oil
1 pound Brussels sprouts, finely sliced using a mandoline
Salt and pepper
2 tablespoons chives, finely chopped
Zest of 1 lemon
⅓ cup crème fraîche

Instructions

Pour the olive oil in a large saucepan over medium heat. Add the onion, leeks and curry powder and cook for 4–5 minutes, stirring frequently, until the onions are softened. Add the cauliflower, a good pinch of salt and 10–12 grinds pepper, and continue cooking for 2 minutes.
Add the vegetable stock to the saucepan and simmer until the vegetables are tender, about 20–25 minutes. Remove from the heat and purée the soup using an immersion blender. For a smoother texture, pass it through a fine-mesh sieve. Cover and keep the soup warm until ready to serve.
Pour a little olive oil into a medium skillet over medium-high heat. Add the Brussels sprouts, a good pinch of salt and 4–5 grinds pepper. Cook, stirring frequently, until the sprouts are golden brown. Add the chives and lemon zest and toss to combine.
Serve the soup in warmed soup bowls. Place a dollop of crème fraîche in the center of each bowl and top with a spoonful of the crispy Brussels sprouts.

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