Celery Root and Orange Soup with Ginger Shrimp
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 165 kcal | (8 %) | ||
| Protein | 12.1 g | (12 %) | ||
| Fat | 8.6 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Celery root
- 150 grams starchy potatoes
- 2 onions
- 3 Tbsps vegetable oil
- Juice and zest of 1 organic Oranges
- 1 l Vegetable broth
- Salt, peppers
- 1 hazelnut piece ginger
- 200 grams raw shrimp (shelled)
- 2 scallions
Preparation steps
1.
Rinse the celery root cut coarsely. Rinse and peel the potatoes and and cut coarsely. Peel the onions and dice. Zest the orange peel and juice the orange. Heat 2 tablespoons oil in a large pot. Sauté the onion, celery root, potatoes and half the orange zest briefly. Add the broth, cover and cook for about 30-35 minutes.
2.
In a blender or food processor, puree the celery root mixture and pour in the orange juice. Season with salt and pepper and stir in the rest of the orange zest. Keep the soup warm.
3.
Peel the ginger and finely chop. Heat the remaining oil. Cook the shrimp and ginger for 2-3 minutes. Rinse the scallions and cut lengthwise into thin strips. Serve the soup with the shrimp and scallions.
