2 Tbsp Peanut Oil
1 Large Onion, thinly sliced
3 Tbsp Lemongrass, minced
3 Cloves Garlic, minced
1 Tbsp Fresh Ginger, minced
1lb Rutabaga, peeled and cut into 1/2″ pieces
3 Tbsp Low-sodium Soy Sauce
3 Cups Brussels Sprouts, quartered
1 Large Red Bell Pepper, cut into 1″ strips
1 Cup Cilantro Leaves, chopped
2 Tbsp Lime Juice
1: Heat 1 Tbsp of the oil in a large pot over medium-high heat. Add the onion and sauté until browned and softened.
2: Stir in the lemongrass, garlic and ginger, then sauté for 2 minutes.
3: Add rutabaga, soy sauce and 5 cups of water, then cover, bring to a boil and reduce to a medium-low simmer, for 30 minutes.
4: Heat remaining 1 Tbsp of oil in a skillet on medium-high. Add the Brussels sprouts and sauté for 5 minutes.
5: Add red pepper to the skillet and sauté for a further 3 minutes, or until soft.
6: Stir contents of skillet into the pot, with the soup. Add cilantro and lime juice, then season with salt and pepper.
Nutritional Value per serving (recipe makes 6 servings):
8.5g Fat (3g Saturated Fat)