Creamy Broccoli Soup with Shrimp and Almonds
Creamy Broccoli Soup with Shrimp and Almonds - Creamy and crunchy taste experience out of the bowl.
Healthy, because
Even smarter
Nutritional values
The tender but firm meat of the shrimp is low in calories and contains little fat. In addition, the crustaceans are a good source of high-quality protein and the vital trace elements zinc and iodine. As an important component of thyroid hormones, iodine is involved in energy metabolism.
You can buy local broccoli from June to October. In the vegetable compartment of the refrigerator it will keep for 1-2 days, but wrapped in foil it will keep a little longer.
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 188 μg | (313 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 14 ozs Broccoli
- 2 starchy potatoes
- 1 pc Celery root
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 26 ozs Vegetable broth
- 2 Tbsps slivered almonds
- 8 ozs King prawn (deveined, no shell)
- 1 handful Basil
- salt
- peppers
- 4 ozs Sour cream
- 1 splash lemon juice
Preparation steps
Rinse the broccoli, trim the tough ends and chop the broccoli. Peel and dice the potatoes and celery root.
Peel and finely chop the shallot and garlic.
Heat 1/2 tablespoon of oil in a saucepan. Add the shallot and garlic and cook over medium heat, stirring occasionally until soft. Add the potatoes, celery root and broccoli and stir to combine. Pour in the broth and simmer over low heat until the vegetables are tender, about 15 minutes.
Meanwhile, toast the almonds in a dry skillet until fragrant. Rinse the shrimp under cold water, pat dry.
Rinse the basil, shake dry and chop the leaves.
Heat the remaining oil in a nonstick skillet. Add the shrimp in batches and saute over high heat until cooked through, 2-3 minutes. Season with salt and pepper.
Remove the soup from the heat, and working in batches, puree in a blender. Strain through a sieve and stir in the sour cream and basil. Add the lemon juice and season with salt and pepper.
Divide the soup among 4 bowls. Add the shrimp and garnish the soup with the almonds.
