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🍲 Creamy Celery-Orange Soup with Spicy Ginger Shrimp

385 kcal · 30 min · 4 servings

Ingredients

• 300 g celeriac
• 150 g floury potatoes
• 2 onions
• 3 tbsp oil
• Juice and zest of 1 untreated oranges
• 1 l vegetable broth
• Salt, pepper
• 1 hazelnut-sized piece ginger
• 200 g raw shrimp (peeled)
• 2 spring onions

Instructions

1. 1. Peel the celery and the potatoes. Rinse them under running water. Cut the vegetables into rough chunks.
2. 2. Peel the onions and cut them into small cubes.
3. 3. Heat 2 tablespoons of oil in a tall pot.
4. 4. Add the onions, the celery and potato vegetables, and half of the grated orange zest to the pot.
5. 5. Sauté the vegetables briefly.
6. 6. Pour in the vegetable broth.
7. 7. Cook the soup with the lid closed for about 30 to 35 minutes.
8. 8. Puree the soup until creamy using a hand blender.
9. 9. Stir in the orange juice.
10. 10. Season the soup to taste with salt and pepper.
11. 11. Stir in the remaining grated orange zest.
12. 12. Keep the soup warm.
13. 13. Peel the ginger.
14. 14. Cut the ginger into fine cubes.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Fry the shrimp and the ginger for about 2 to 3 minutes.
17. 17. Clean the spring onions (remove the dry tips and root ends).
18. 18. Rinse the spring onions.
19. 19. Cut the spring onions lengthwise into fine strips.
20. 20. Fill the bowls with the warm soup.
21. 21. Distribute the fried shrimp and the spring onion strips over the soup.

Nutrition per serving

• kcal: 385
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 39 g