Cream soup of zucchini with shrimps

3 servings

40 minutes

Here the zucchini performs a duet with broccoli, which is why the soup has acquired a rich color and herbaceous aroma.

Energy value per serving

• Calories: 233.7
• Proteins: 23.8g
• Fats: 5.5g
• Carbohydrates: 25.7g

Ingredients

• Zucchini: 1 pc
• Broccoli cabbage: 2 glass
• Onion: 0.5 head
• Green beans: 1 glass
• Carrot: 1 pc
• Salt: to taste
• Shrimps: 200 g
• Processed cheese: 100 g
• Spices: to taste

Cooking steps

1. Boil the washed and coarsely chopped vegetables in water. Once boiling, add salt and spices for the soup to taste.

   Required ingredients:

   • Zucchini: 1 piece
   • Broccoli cabbage: 2 glasss
   • Onion: 0.5 head
   • Green beans: 1 glass
   • Carrot: 1 piece
   • Salt:  to taste
   • Spices:  to taste

2. Boil the shrimp with salt and lemon juice (to taste) in a separate pot alongside the vegetables.

   Required ingredients:

   • Shrimps: 200 g
   • Salt:  to taste

3. Once the shrimp are ready, they need to be cooled by draining them in a colander.

4. Drain the water from the prepared vegetables and transfer them to a blender, add cubed processed cheese (feta can be used, but less salt should be added in this case), and mix everything thoroughly until a homogeneous creamy mass is achieved.

   Required ingredients:

   • Processed cheese: 100 g

5. Pour into plates and garnish with peeled shrimp.

   Required ingredients:

   • Shrimps: 200 g