CousCous Soup with Shrimp
CousCous Soup with Shrimp - Colorful sea breeze with vitamin power
Healthy, because
Even smarter
Nutritional values
The essential oil and bitter and tannins from tarragon stimulate gastric juice production and thus digestion. The herb soothes the stomach lining and has antispasmodic and diuretic effects.
If you don't like shrimp, you still don't have to do without this delicious soup: It also tastes really good with fried chicken or tofu cubes. In this case, replace the fish broth with chicken or vegetable broth.
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 99.2 μg | (165 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 1,716 mg | (43 %) | ||
| Calcium | 347 mg | (35 %) | ||
| Magnesium | 230 mg | (77 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 159 μg | (80 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 0.05 oz Saffron
- 2 stalks Leeks
- 1 stalk Celery
- 1 shallot
- 1 garlic clove
- 1 carrot
- 2 organic lemons
- 4 Tbsps olive oil
- 1 tsp fennel seeds
- Red pepper flakes
- salt
- peppers
- 5 ozs Orange juice
- 28 ozs Fish broth
- 4 Tarragon
- 2 fresh bay leaves
- 22 ozs Prawn (no shell)
- 2 Bell pepper (red and yellow)
- 5 ozs Pearl Couscous
Preparation steps
Pour 2 ounces of hot water over the saffron and leave to infuse for 10 minutes. Meanwhile, clean and wash the leek and celery. Finely dice 1 leek. Cut the celery into slices. Peel shallot, garlic, and carrot and finely dice everything. Rinse lemons in hot water, rub dry, peel half of peel from 1 lemon in wide strips, halve lemon and squeeze juice; cut 2nd lemon into wedges.
Heat 2 tablespoons oil in a saucepan and sauté shallots and garlic for 2 minutes over medium heat. Add fennel seeds, chili flakes, carrot, leek and celery. Season everything with salt and pepper and sauté for about 5 minutes over medium heat, stirring. Then deglaze with lemon juice. Add orange juice, fish stock and saffron with soaking water. Wash tarragon and bay leaves, set aside some tarragon leaves for garnish, add remaining tarragon to soup with bay leaves and lemon zest. Simmer soup on low heat for 15-20 minutes.
Meanwhile, rinse shrimp and pat dry. Halve peppers, remove seeds, wash and cut lengthwise into thin strips.
Halve remaining leeks and cut into thin slices. Heat remaining oil in a saucepan. Sauté leeks and peppers for 5 minutes over medium heat, stirring.
Pass soup through a fine sieve, catching and squeezing vegetables well in the sieve.
Add soup to bell bell pepper and leek vegetables in pot. Mix in the couscous and cook over low heat for 4 minutes. Then mix in the shrimp and cook for 3-4 minutes. Season soup with salt and pepper, divide among bowls or deep plates and garnish with tarragon leaves set aside.
