Autumn Vegetable Bisque with Shellfish
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the soup
- 4 Tbsps flaxseed
- 1 large onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 tsps ground Cumin
- 2 tsps ground cilantro
- 1 tsp Chili flakes
- 4 cups diced Pumpkin (flesh)
- 1 medium potato (peeled and diced)
- 4 cups vegetable stock (or chicken stock)
- juiced lemons
- 2 Tbsps chopped parsley
- For the prawns
- 3 Tbsps olive oil
- 1 clove garlic cloves (finely chopped)
- 12 large tiger shrimps (peeled with tails on)
Preparation steps
1.
For the soup, heat the flaxseed oil in a large pan and gently fry the onion until soft but not brown.
2.
Add the garlic, cook for one minute then add the cumin, coriander and chilli flakes and cook for two more minutes. Add the pumpkin and potato, stir well then add the stock or water.
3.
Bring to a boil then turn the heat down and simmer gently for 30 minutes or until the pumpkin and potato are very tender. Blend the soup until smooth then pass through a fine sieve, return to the pan and reheat gently before adding the lemon juice.
4.
For the prawns, heat the olive oil in a pan and gently cook the garlic until soft but not brown. Add the prawns and fry until they are cooked through. Pour the soup into warmed bowls, place the prawns on top then scatter over the parsley and serve immediately.
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