🍽️ Creamy Broccoli Soup with Shrimp and Toasted Almonds

Name: Creamy Broccoli Soup with Shrimp and Toasted Almonds
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g broccoli; 150 g floury potatoes (2 potatoes); 100 g celeriac; 1 shallot; 1 clove of garlic; 1 tbsp olive oil; 800 ml vegetable broth; 30 g sliced almonds (2 tbsp); 250 g large shrimp (ready to cook); 1 handful basil; salt; pepper; 100 g sour cream (10 % fat); 1 dash lemon juice

240 kcal · 30 min · 4 servings

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Ingredients

400 g broccoli
150 g floury potatoes (2 potatoes)
100 g celeriac
1 shallot
1 clove of garlic
1 tbsp olive oil
800 ml vegetable broth
30 g sliced almonds (2 tbsp)
250 g large shrimp (ready to cook)
1 handful basil
salt
pepper
100 g sour cream (10 % fat)
1 dash lemon juice

Instructions

1. Rinse the broccoli under running water.
2. Remove the tough stems from the broccoli.
3. Cut the broccoli into small florets.
4. Peel the potatoes.
5. Peel the celery stalks.
6. Cut the potatoes and celery into small cubes.
7. Peel the shallot.
8. Peel the garlic clove.
9. Chop the shallot and garlic very finely.
10. Heat half a tablespoon of oil in a large pot.
11. Sauté the shallot and garlic over medium heat.
12. Wait until the shallot and garlic are soft and translucent.
13. Add the potatoes, celery, and broccoli to the pot.
14. Deglaze everything with the vegetable broth.
15. Let the soup simmer gently over low heat for about 15 minutes.
16. Toast the sliced almonds in a pan without additional fat.
17. Wait until the almonds are fragrant.
18. Rinse the shrimp under cold water.
19. Pat the shrimp dry with a kitchen towel.
20. Wash the basil.
21. Shake the basil dry.
22. Chop the basil leaves finely.
23. Heat the remaining oil in a non-stick pan.
24. Fry the shrimp over high heat.
25. Fry the shrimp for 2 to 3 minutes.
26. Wait until the shrimp are cooked through.
27. Season the shrimp with salt and pepper.
28. Remove the pot with the soup from the heat.
29. Puree the soup until smooth.
30. Pass the soup through a fine sieve.
31. Stir the sour cream into the soup.
32. Stir the chopped basil into the soup.
33. Add a splash of lemon juice to the soup.
34. Season the soup with salt and pepper to taste.
35. Divide the soup among four plates.
36. Garnish the soup with the toasted almonds.
37. Garnish the soup with the shrimp.

Nutrition per serving

kcal: 240
Protein: 20 g · Fett/Fat: 12 g · Carbs: 12 g