Shrimp and Chorizo Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 191 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 red onions
- 2 red Bell pepper
- 2 garlic cloves
- 80 grams Chorizo (Spanish)
- 125 grams Arborio rice
- 150 milliliters dry white wine
- 1 tsp Shrimp paste (5 grams or 0.2 ounces)
- 1 sm can Saffron (0.1 grams or 0.04 ounces)
- 300 milliliters fish stock (prepared)
- 500 milliliters vegetable stock (prepared)
- 450 grams King prawn (ready to cook)
- salt
- cayenne pepper
- 4 stalks parsley
Preparation steps
1.
Peel and julienne onions. Rinse peppers, peel and julienne flesh. Peel and thinly slice garlic. Peel and mince chorizo.
2.
Cook chorizo in a dry pot over high heat for 2 minutes. Add onions and garlic and sauté over medium heat. Add rice, sauté 2-3 minutes and deglaze with wine. Add shrimp paste and saffron, then add both stocks and simmer for about 20 minutes over medium heat.
3.
Meanwhile, rinse prawns with cold water, pat dry and cut in half lengthwise.
4.
Add prawns and peppers to pot. Simmer for another 5 minutes, then season with salt and cayenne pepper.
Rinse parsley, shake dry and chop leaves. Ladle soup into bowls and serve garnished with parsley.
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