Goan Sprout & Brown Rice Soup Recipe | Abel & Cole
Goan Sprout & Brown Rice Soup
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Prep: 10 mins
Cook: 25 mins
Seasonal sprouts are versatile little guys, and folding them in delicate shreds through a broth infused with Goan curry spices brings out their brassica earthiness. Match that with a fistful of fresh spinach leaves, stir in some nutty brown rice and you’ve got a big bowl of comfort and warmth.
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330 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 400g Brussels sprouts
  • ½-1 tbsp goan curry paste
  • 1 vegetable stock cube
  • 75g brown basmati rice
  • 50g baby leaf spinach
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 800ml boiling water
Step by step this way
  • 1.

    Peel the onion and finely chop it. Trim the bases and any dry outer leaves from the Brussels spouts, then finely shred the sprouts.

  • 2.

    Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion and ½-1 tbsp Goan curry paste (the curry paste is quite spicy, so use as much or little as you prefer). Fry for 3-4 mins, stirring occasionally, till softened.

  • 3.

    Crumble the stock cube into the pan, and top up with 800ml boiling water. Tip in the rice and stir well. Bring to the boil, then reduce to a simmer and partially cover the pan with a lid or baking tray. Simmer gently for 20 mins.

  • 4.

    After 20 mins, slide in the shredded Brussels sprouts, give the pan a stir and cook for a further 5 mins, till the sprouts are tender with a slight bite.

  • 5.

    Tip in the spinach leaves and stir till the leaves are wilted. Have a taste of the soup, and add salt and pepper if needed. Ladle into bowls and serve.