Vegetable Soup with Shrimp
Healthy, because
Even smarter
The fennel bulb is rich in vitamin E, which we need to protect our blood vessels and is also able to prevent dementia. The tuber supports a healthy blood formation in the body through iron and folate.
You can also serve the fennel and shrimp soup as an appetizer. Then use 12 prawns and divide the soup into 6 small bowls. If the fennel soup is a main course, then a wholemeal bread roll will go perfectly with it.
Ingredients
- Ingredients
- 1 bunch Soup vegetables (carrot, leek, parsnip, or other aromatic vegetables such as celery or onion)
- 1 Fennel bulb
- ½ whole lemon
- 1 Tbsp olive oil
- 500 milliliters Vegetable broth
- 8 shrimp
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
Preparation steps
Trim the soup vegetables, rinse, peel if necessary and cut into thin strips (julienne). Cut the fennel in half, remove the core and cut into thin strips. Rinse the lemon and slice. Heat the oil and sauté the prepared vegetables.
Add the broth and simmer about 15 minutes. Add the shrimp and lemon slices after 10 minutes. Season the soup with pepper and serve in bowls sprinkled with chopped parsley.
