Avocado Soup with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 9.93 g | (10 %) | ||
| Fat | 33.63 g | (29 %) | ||
| Carbohydrates | 14.63 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.02 g | (17 %) |
| Vitamin A | 44.34 mg | (5,543 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 2.05 mg | (17 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 4.19 mg | (35 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 80.68 μg | (27 %) | ||
| Pantothenic acid | 1.43 mg | (24 %) | ||
| Biotin | 3.13 μg | (7 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 9.81 mg | (10 %) | ||
| Potassium | 639.83 mg | (16 %) | ||
| Calcium | 55.55 mg | (6 %) | ||
| Magnesium | 58.7 mg | (20 %) | ||
| Iron | 1.56 mg | (10 %) | ||
| Iodine | 1.36 μg | (1 %) | ||
| Zinc | 1.41 mg | (18 %) | ||
| Saturated fatty acids | 13.73 g | |||
| Cholesterol | 58.02 mg |
Ingredients
- Ingredients
- 1 Cucumber
- 2 Avocados
- 1 garlic clove
- 600 milliliters Vegetable broth
- 200 milliliters Coconut milk
- Lime juice
- Wasabi paste
- salt
- 20 King prawn (deveined, peeled down to the tail segment)
- 1 Tbsp freshly chopped cilantro
- 3 Tbsps olive oil
- peppers
- cilantro (for garnish)
Preparation steps
Peel the cucumber and halve lengthwise. Remove the seeds and dice. Halve and peel the avocados, then remove the seeds. Puree with the peeled garlic and little broth. Add the coconut milk and the ciced cucumber. Mix in more broth until the soup has reached your desired consistency. Season to taste with the lime juice, wasabi, and salt. Chill for at least 1 hour in the refrigerator before serving.
Rinse the shrimp, pat dry, and place 12 pieces on 4 wooden skewers. Mix the cilantro with 2 tablespoons of oil. Brush the shrimp with the cilantro mixture. Peel the remaining shrimp, and dice into small pieces. Heat the oil in a nonstick pan and sauté the diced shrimp for 1 minute. Season to taste with salt and pepper. Sauté the skewered shrimp in a separate pan until golden brown, 2-3 minutes.
Adjust the seasoning of the soup if necessary, then divide into bowls. Top the soup with the diced shrimp, and place a skewer over the top. Garnish with cilantro and serve.
