Corn Soup with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 starchy potatoes
- 1 yellow Bell pepper
- 1 stalk Celery
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 250 grams Corn kernel (canned or frozen)
- 2 Tbsps Cornmeal
- ½ tsp Curry powder
- 800 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 2 Tomatoes
- 200 grams shrimp (pre-cooked)
- 1 ripe Avocado
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
Peel potatoes, rinse and cut into bite-sized cubes. Rinse bell pepper, cut in half, remove seeds and ribs and cut into pieces. Rinse celery, remove strings and cut into pieces. Peel onion and garlic and finely chop. Heat butter in a saucepan, saute onion and garlic until translucent. Add potatoes, celery, corn and bell pepper, sauté briefly and mix in flour and curry powder. Deglaze the saucepan with broth and cream. Simmer for about 20 minutes, while stirring occasionally.
Blanch tomatoes in a pot of hot water, drain, rinse with cold water, peel, quarter, remove seeds and cut into small cubes. Rinse shrimp, pat dry and chop. Cut avocado in half, remove pit, peel and also cut into small cubes. Mix tomato, shrimp, avocado and lemon juice together in a bowl and season with a little salt.
Puree soup finely with an immersion blender. Boil down a little or add broth to reach desired consistency and season with salt and pepper.
Serve soup in bowls with shrimp and avocado salsa on top.
