|
|
|
Estimated Times |
Preparation time: 15
Cooking time: 30
|
|
Ingredients
-
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
100
125
150
175
200
225
250
servings
1 | pcs. | Onion(s) ~75 g |
2 | clove(s) | Garlic ~6 g |
2 | tsp | Fresh ginger ~3.5 g |
500 | g | Hokkaido |
2 | tsp | Frying/baking margarine 80% ~9 g |
2 | tsp | Curry powder ~4.4 g |
4 | dl | Water ~400 g |
1 | pcs. | Vegetable stock cube ~10 g |
1 | can(s) | Chopped tomatoes ~400 g |
350 | g | Frozen shelled prawns |
0.5 | tsp | Sea salt ~2.8 g |
2 | pinch | Black Pepper ~0.8 g |
2 | tbsp | Parsley ~7.5 g |
|
|
Directions
Chop the onion and garlic and grate the ginger. Peel the hokkaido, remove the seeds and dice.
Melt the margarine in a pan, add the onion and garlic and sauté for a few minutes. Add the curry powder and fry until the margarine has been absorbed. Add water, stock cube, chopped tomato, hokkaido and ginger and allow to cook for 30 mins. Blend the soup and then add the prawns. Reheat the soup if the prawns are frozen. Season with salt and pepper.
Serve the hokkaido soup garnished with parsley.
Tip
Swirl a little Greek yoghurt in the middle of the soup.
Nutritional data
305 Kcal Per Serving F: 7 g, P: 35 g, C: 27 g, DF: 6 g 611 Kcal (35 Kcal/100 g)
|
More statistics |
|