Apple and carrot soup

For 4 people
  • 1 small onion
  • 500 g Carrots
  • 1 (approx. 150 g) Apple
  • 1-2 EL Oil
  • 1/4 l Apple juice
  • 2-3 TL Vegetable stock (instant)
  • salt, white pepper
  • Worcester sauce
  • 4-6 cooked, peeled
  • Prawns
  • 1/2 Bund Dill
  • 100 g whipped cream
35 minutes
light
1.
Peel the onion, carrot and apple. Wash the carrots and core the apple. Cut everything into small pieces
2.
Heat the oil in a saucepan. Sauté the onion, carrots and apple in it. Deglaze with juice and 1/2 liter of water and bring to the boil. Stir in the stock and simmer covered for approx. 20 minutes
3.
Puree everything with the cutting stick of the hand mixer. Season to taste with salt, pepper and a few splashes of Worcester sauce
4.
Rinse the shrimp in cold water and pat dry. Heat briefly in the soup.Wash and finely chop the dill. Whip the cream until it is half stiff. Serve the soup in four deep plates with a dollop of cream and dill each
5.
EXTRA TIPS
6.
You can Serve the soup with
7.
smoked salmon strips or trout fillet instead of shrimp
8.
The soup is also suitable as a light lunch
9.
Then cook 2-3 potatoes
1 person approx .:
  • 180 kcal
  • 750 kJ
  • 8 g ​​protein
  • 11 g fat
  • 11 g carbohydrates

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