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🍲 Quick Asian Asparagus and Shrimp Soup

210 kcal · 30 min · 4 servings

Ingredients

• shrimp cooked, frozen 300 g
• green asparagus 1 bunch
• carrots 1 pc.
• broccoli 1 pc.
• spring onions 1 bunch
• ginger, fresh 5 g
• garlic cloves 1 pc.
• oil 2 tbsp
• vegetable broth 1 L
• soy sauce 4 tbsp
• organic limes 1 pc.
• honey 1 tsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Ideally, thaw the shrimp overnight in the refrigerator.
2. 2. Rinse the shrimp and pat them dry with a kitchen towel.
3. 3. Wash the asparagus thoroughly.
4. 4. Peel the bottom third of the asparagus.
5. 5. Remove the woody ends of the asparagus.
6. 6. Cut the asparagus into diagonal pieces about 3 cm long.
7. 7. Rinse the carrot.
8. 8. Peel the carrot.
9. 9. Slice the carrot into thin rounds.
10. 10. Wash the broccoli.
11. 11. Break the broccoli into small florets about 2 cm in size.
12. 12. Rinse the spring onions.
13. 13. Dry the spring onions.
14. 14. Trim the roots of the spring onions.
15. 15. Slice the spring onions into thin strips.
16. 16. Peel the ginger.
17. 17. Peel the garlic cloves.
18. 18. Finely chop the ginger and garlic.
19. 19. Heat the oil in a pot over high heat.
20. 20. Sauté all the prepared vegetables vigorously for about 4 minutes.
21. 21. Prepare the broth as needed.
22. 22. Pour the broth into the pot along with the soy sauce.
23. 23. Let the soup simmer covered over medium heat for about 10 minutes.
24. 24. Check if the vegetables are tender.
25. 25. Wash the lime.
26. 26. Halve the lime.
27. 27. Squeeze the juice from the lime.
28. 28. Season the soup with honey.
29. 29. Add the lime juice to the soup.
30. 30. Season the soup with salt and pepper.
31. 31. Fill the soup into bowls.
32. 32. Serve the soup immediately.

Nutrition per serving

• kcal: 210
• Protein: 23 g · Fett/Fat: 6 g · Carbs: 15 g