2 Tbs. peanut oil, divided1 large onion, thinly sliced (1 1/2 cups)3 Tbs. minced fresh lemongrass3 cloves garlic, minced (1 Tbs.)1 Tbs. minced fresh ginger1 lb. rutabaga, peeled and cut into 1/2-inch pieces (3 cups)3 Tbs. low-sodium soy sauce3 cups Brussels sprouts, quartered (12 oz.)1 large red bell pepper, cut into 1-inch strips1 cup cilantro leaves, chopped, plus a few sprigs for garnish

2 Tbs. lime juice

  1. Heat 1 Tbs. oil in large pot over medium-high heat. Add onion, and sauté 7 minutes, or until browned.
  2. Stir in lemongrass, garlic, and ginger, and sauté 2 minutes. Add rutabaga, soy sauce, and 5 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until rutabaga is tender.
  3. Meanwhile, heat remaining 1 Tbs. oil in skillet over medium-high heat. Sauté Brussels sprouts 5 minutes, or until beginning to brown. Add bell pepper, and sauté 3 minutes more, or until soft.
  4. Stir Brussels sprouts, bell pepper, cilantro, and lime juice into soup. Season with salt and pepper, and garnish with sprigs of cilantro.

Vegetarian Times

·

This recipe was most recently featured in
Boston Organics Newsletter No. 48 of 2011.

Tweet