Curried Squash Soup with Butterfly Prawns Suppen

Soup for weight loss: Curried Squash Soup with Butterfly Prawns

Curried Squash Soup with Butterfly Prawns
Ingredients (2 People):

200 g butternut squash or similar 75 g carrots 75 g potato 1 small onion 1 clove of garlic ½” ginger root 1 small chilli pepper 1 tablespoon olive oil 2 teaspoon curry powder 150 ml vegetable stock 200 ml milk, 1,5 % fat content 50 ml coconut milk freshly ground black pepper salt 2 tablespoon yogurt, 1,5 % fat content 2 teaspoon parsley, finely chopped 200 g cooked king prawns

1 portion contains about 280 kcal
Preparation
  • Wash the squash and cut into cubes, remove seeds.
  • Wash the chilli pepper, remove stem, cut in half lengthways and remove the seeds; cut into fine rings.
  • Wash the carrots, peel and cube.
  • Peel and cube potato, onion, ginger and garlic.
  • Heat the olive oil in a pan, add the curry and brown briefly.
  • Then put in all the other vegetables, and stir fry to get them well coated with the mixture and browned.
  • Add the vege­table stock, milk and the coconut milk; simmer on a moderate heat for 20 minutes. Finally, purée the soup and season with salt and pepper.
  • Butterfly the king prawns with a knife and add to the soup.
  • Serve the soup in warmed bowls, floating 1 tablespoon of ­yogurt in the middle and garnish with parsley.
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