Shrimp soup with tomatoes and vegetables



To decorate:

Red onion: 1 piece (finely chopped)

Hot green pepper: 1 piece

Fish broth: 5 cups

Tomatoes: 4 grains (cut into cubes)

Garlic: 2 cloves

Olive oil: 2 tbsp

Carrots: 1 cup and quarter (cut into small cubes)

Potatoes: one and a quarter (cut into small cubes)

Oregano: 1 teaspoon

Shrimp: 450 gm (cleaned and stripped)

Salt: 1 teaspoon

Black pepper: half a teaspoon

Lemon: to taste (cut into slices)

How to prepare

Put the fish broth in a saucepan over a low heat.

In a frying pan over medium heat, place the tomatoes, onions and garlic, and stir the mixture until tender, about 8 minutes.

Take the pan off the heat and put the onion and tomato mixture in the electric mixer, and blend the mixture until smooth.

In a saucepan over medium heat, heat the oil, then add the carrots and stir until soft, then add the potatoes and stir the mixture for 7 minutes.

Strain the tomato and onion mixture over the carrot and potato mixture, and when the mixture boils, reduce the heat and boil the ingredients for 10 minutes.

Add fish and shrimp broth, leave the saucepan for about 5-7 minutes, and season with oregano, salt and black pepper.

Spread the soup in serving cups, decorate with onions and green peppers, and serve the soup along with slices of lemon.

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