Kesäkeitto - Summer vegetable soup with prawns

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 250 g Carrots
  • 1 (approx. 700 g) cauliflower
  • 1 Onion
  • 200 g small new potatoes
  • 7-10 Tbsp salt, white pepper
  • 100 g Arctic sea shrimps (in brine)
  • 50 g young spinach
  • 1 collar Radishes
  • 1 collar Dill
  • 2 stem(s) flat leaf parsley
  • 600 ml Milk
  • 2 TABLESPOONS Flour
  • 150 g frozen peas
  • 7-10 Tbsp a few squirts of lemon juice

Directions

  1. 1

    Peel, wash and cut the carrots into thick slices. Clean, wash and cut the cauliflower into florets. Peel and finely chop the onion. Wash potatoes and cut into small pieces. Boil everything in 1⁄2 l water with 1 teaspoon salt.

  2. 2

    Cover and cook for about 15 minutes.

  3. 3

    Rinse the prawns in a sieve and drain them. Sort the spinach, wash and drain. Clean and wash radishes and slice them into thin slices. Wash herbs, chop finely. Stir 100 ml milk and flour until smooth.

  4. 4

    Pour the rest of the milk into the vegetables and bring to the boil again. Add frozen peas and mixed milk while stirring and bring to the boil. Continue to simmer for about 5 minutes.

  5. 5

    Season soup with salt, pepper and lemon juice. Stir in spinach, shrimps and approx. 3⁄4 of the herbs. Sprinkle with radishes. Served with: rye bread with butter and other herbs

Nutrition Facts

KCAL
240 kcal
CARBS
29 g
FATS
6 g
PROTEINS
17 g