Shrimp Soup with Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 8 raw King prawn (unpeeled)
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 1 bay leaf
- 1 pc Lemon peel
- 500 grams Cauliflower
- 100 milliliters Whipped cream
- 50 grams Crème fraiche
- 1 splash lemon juice
- salt
- freshly ground peppers
- Red pepper flakes
- 1 Tbsp chopped fresh Tarragon
- Tarragon (for garnish)
Preparation steps
Rinse the prawns, peel up to the tail segment and devein. Peel and dice the onion and garlic. Sauté together with the shrimp shells in 2 tablespoons hot oil for 2-3 minutes. Deglaze with 800 ml (approximately 3 1/3 cups) of water. Add the bay leaf and lemon zest and simmer for about 15 minutes. Strain the broth through a sieve into a saucepan and bring to a boil. Rinse, trim and cut the cauliflower into bite-sized florets. Add to the broth and cook for about 15 minutes. After 10 minutes, remove 2 florets from the soup, pat dry and saute with the shrimp in the remaining oil in a non-stick pan 2-3 minutes until golden brown.
Add the cream and crème fraîche to the soup and puree. Strain through a sieve, if desired, and season with lemon juice, salt and pepper.
Pour the soup into bowls. Season the shrimp and cauliflower with salt, red pepper flakes and tarragon and place on top of the soup. Serve garnished with tarragon leaves.
