Brussels Sprouts Soup
Anna Schmitz
People: 1
45 min


40 grams
Brussels Sprouts
50 grams
Butternut Squash
15 grams
15 ml
Coconut Milk
0.75 tbsp
Red Onion
260 ml

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  1. Wash, peel and cut your Butternut Squash. All ingredients should have a similar size and shape.
  2. Wash and cut your Brussels Sprouts so that they all have a similar size and shape.
  3. Finely chop your Red Onion.

Heating Steps

  1. Heat clear oil in a pan, add butternut squash with red onion and fry for 5 minutes. Finally, add brussels sprouts and fry for another 15 minutes.
  2. Add Coconut Milk and Lime and mix.
  3. Toast Cashews on a hot and dry pan. Then remove from pan.

Finishing Touches

  1. Add Cashews on top.