Creamy White Bean Soup with King Prawns
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 257 kcal | (12 %) | ||
| Protein | 12.7 g | (13 %) | ||
| Fat | 17.2 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) |
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp Chili powder
- 1 can White bean 425 grams (approximately 15 ounces)
- 1 l Instant vegetable broth
- 150 milliliters Whipped cream
- Juice (of ½ orange)
- salt
- peppers
- Tabasco sauce
- 1 bunch scallions
- parsley (or cilantro)
- 4 King prawn (peeled and deveined, tails intact)
- Oranges (for garnish)
Preparation steps
Peel and dice the onions and garlic. Heat 1 tablespoon of olive oil in a large pot and sauté the onions and garlic until softened. Add the chili powder, white beans and vegetable broth, cover and simmer for about 10 minutes.
Puree the soup with an immersion blender until smooth. Stir in the whipping cream and orange juice and season with salt, pepper and Tobasco sauce to taste. Rinse the scallions and slice thinly. Rinse the parsley, pat dry, remove the leaves and chop finely. Stir the scallions and parsley into the soup and simmer over low heat for 5 minutes.
Rinse the king prawns and pat dry. Heat the remaining olive oil in a large pan and sauté the shrimp for 3-4 minutes, until pink. Ladle the soup into 4 bowls, top each with a king prawn, garnish with orange slices and serve.
