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🍽️ Creamy Curry Vegetable Soup with Seafood

459 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 2 red bell peppers
• 3 tbsp rapeseed oil
• 500 g waxy potatoes
• 2 shallots
• 1 clove of garlic
• 4 tbsp coconut flakes
• 2 tsp curry powder
• 1 l vegetable broth
• 400 ml fish stock
• salt
• 400 g red snapper fillet
• 8 peeled shrimp
• 1 tsp dill tips

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini into small cubes.
3. 3. Clean the bell peppers.
4. 4. Remove the seeds and white membranes from the peppers.
5. 5. Halve the bell peppers.
6. 6. Cut the peppers into small cubes as well.
7. 7. Heat 2 tablespoons of rapeseed oil in a pot.
8. 8. Sauté the zucchini and peppers over medium heat for 2 minutes.
9. 9. Remove the vegetables from the pot.
10. 10. Set the vegetables aside covered.
11. 11. Peel the potatoes.
12. 12. Wash the peeled potatoes.
13. 13. Cut the potatoes into cubes.
14. 14. Peel the shallots.
15. 15. Peel the garlic.
16. 16. Chop the shallots finely.
17. 17. Chop the garlic finely.
18. 18. Heat the remaining rapeseed oil in the same pot.
19. 19. Sauté the potato cubes, shallots, and garlic over medium heat for 3 minutes.
20. 20. Stir in the coconut flakes.
21. 21. Stir in the curry powder.
22. 22. Sauté the mixture briefly.
23. 23. Pour the vegetable broth into the pot.
24. 24. Cover the pot.
25. 25. Let the soup simmer over medium heat for 10 minutes.
26. 26. Add the previously set-aside zucchini to the soup.
27. 27. Add the previously set-aside pepper to the soup.
28. 28. Pour the fish stock into the soup.
29. 29. Salt the soup.
30. 30. Cover the pot again.
31. 31. Let the soup simmer over low heat for another 5 minutes.
32. 32. Cut the red mullet fillet into bite-sized pieces.
33. 33. Remove about one quarter of the vegetables from the broth.
34. 34. Puree the removed vegetables finely with a hand blender.
35. 35. Add the vegetable puree back into the soup.
36. 36. Add the red mullet pieces to the soup.
37. 37. Add the shrimp to the soup.
38. 38. Let everything cook through over low heat for 4 minutes.
39. 39. Season the soup with salt and pepper.
40. 40. Serve the soup garnished with dill tips.

Nutrition per serving

• kcal: 459
• Protein: 26 g · Fett/Fat: 25 g · Carbs: 30 g