Unbelievable, what makes a bit of sun, right? Today, I was so happy about the nice weather that I wanted to get the garden up to speed right away, plant flowers in the window boxes and take pictures of the whole house, because everything was so bright! The former failed because of my reason, because it should be cold again on the weekend, the latter failed because of my laziness, otherwise I would have to clean up the whole house (that’s a great logic: I would like so, but I have none Bock!). So I cooked a delicious soup, which was not that easy, because finally she was not allowed to have a lot of fat or carbohydrates due to my current spring mopiness.
The tomato and orange soup with prawns has almost been forgotten by me, but I actually cooked it ten years ago because it tastes so refined and it’s done in 15 minutes!
One needs (for two persons):
- 2 small cans of peeled tomatoes (a big one goes for a change too :))
- 2 oranges
- 1 red onion
- 1 piece of ginger, about 2 cm wide
- a piece of dried or fresh chili
- 1 lime
- 4 tbsp olive oil
- 400 ml vegetable broth
- possibly salt
- a few stems of smooth parsley for garnish
- a handful of shrimp, with or without shell
How to do it:
First, the shrimp are marinated. Chop the ginger and mix half of it with chilli, the juice of half a lime and two tablespoons of olive oil and the shrimp.
Chop the onion and sauté with the remaining ginger in olive oil. Roughly chop the tomatoes (I’m just wondering why never took pizza tomatoes ???) and add them to the onions. Deglaze with vegetable stock. Fillet the oranges and catch the juice. Add the juice to the soup and simmer gently. Season with a little chili and salt and squeeze the remaining lime over it.
Fry the shrimp in a pan from both sides for about 2-3 minutes. Arrange the soup in bowls, freshly add the orange fillets to the hot soup, then add the prawns and sprinkle with parsley.
What did you do today in the great weather? Do you feel so springy or are you still in winter mode?
Best regards! Catherine