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.
Calories233.7kcal
Proteins23.8grams
Fats5.5grams
Carbohydrates25.7grams
Zucchini
1
pc
Broccoli
2
glass
Onion
0.5
head
Green beans (string beans)
1
glass
Carrot
1
pc
Salt
to taste
Shrimp
200
g
Processed cheese
100
g
Spices
to taste
1
Boil the washed and coarsely chopped vegetables in water. Once boiling, add salt and spices for the soup to taste.
- Zucchini: 1 piece
- Broccoli: 2 glasss
- Onion: 0.5 head
- Green beans (string 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.
- Shrimp: 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.
- Processed cheese: 100 g
5
Pour into plates and garnish with peeled shrimp.
- Shrimp: 200 g
