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🍲 Marbled Carrot-Celery Soup with Shrimp Skewers

370 kcal · 30 min · 4 servings

Ingredients

• celery root 0.5 pc.
• vegetable broth 1 L
• carrots 4 pc.
• canned chickpeas 200 g
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• paprika, sweet 1 tsp
• garlic cloves 1 pc.
• coriander, fresh 20 g
• shrimp easy peel 400 g
• chili, ground pinch
• curry powder 1 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Peel the celery and cut it into small cubes.
3. 3. Place the celery cubes in a pot and pour in 600 milliliters of vegetable broth.
4. 4. Bring the mixture to a boil.
5. 5. Cover the pot and simmer the celery over medium heat for about 15 minutes.
6. 6. Peel the carrots and trim off the ends.
7. 7. Chop the carrots roughly.
8. 8. Place the carrots in a second pot and pour in 400 milliliters of vegetable broth.
9. 9. Bring the carrots to a boil.
10. 10. Cover this pot as well and cook the carrots over medium heat for about 15 minutes.
11. 11. Place the chickpeas in a sieve and let them drain.
12. 12. Line a baking tray with parchment paper.
13. 13. Spread the chickpeas evenly on the tray.
14. 14. Drizzle some olive oil over the chickpeas.
15. 15. Season them with salt, pepper, and paprika powder.
16. 16. Place the tray in the oven and bake the chickpeas for about 10 minutes.
17. 17. Peel the garlic and chop it finely.
18. 18. Wash the coriander under running water.
19. 19. Shake the coriander dry.
20. 20. Pluck the coriander leaves off the stems.
21. 21. Roughly chop the coriander leaves.
22. 22. Rinse the shrimp under cold water.
23. 23. Pat the shrimp dry with kitchen paper.
24. 24. Place the shrimp in a bowl.
25. 25. Add one tablespoon of olive oil.
26. 26. Add the chopped garlic.
27. 27. Season the shrimp with pepper and chili.
28. 28. Mix everything well so the shrimp are marinated.
29. 29. Thread the marinated shrimp onto skewers.
30. 30. Add two tablespoons of olive oil to a frying pan.
31. 31. Heat the oil over high heat.
32. 32. Fry the shrimp skewers in the pan for about 4 minutes.
33. 33. Remove the skewers from the pan.
34. 34. Place the skewers on kitchen paper to absorb excess oil.
35. 35. Puree the cooked celery soup finely with a hand blender.
36. 36. Season the celery soup with salt and pepper.
37. 37. Puree the cooked carrot soup finely with a hand blender.
38. 38. Season the carrot soup with salt, pepper, and curry.
39. 39. Remove the chickpeas from the oven.
40. 40. Place the warm chickpeas in a bowl.
41. 41. Mix the chickpeas with the chopped coriander.
42. 42. Divide the celery soup among several soup plates.
43. 43. Carefully pour the carrot soup into the center of the bowls.
44. 44. Draw a pattern through the two soups with a spoon to create the marbled effect.
45. 45. Place the chickpea mixture on top of the soup.
46. 46. Serve the soup together with the shrimp skewers.

Nutrition per serving

• kcal: 370
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 27 g