First courses

Lean vegetable soup with shrimp and squid Sea Blues

Vegetable soup “Sea Blues” is not as difficult to prepare as it may seem at first glance. It will not cost as much as it seems, so it is worth treating yourself at least once. A successful combination of seafood and vegetables will amaze you with its delicate and refined taste. Cook it and you won’t regret it!

Lean vegetable soup “Sea blues” – ingredients

  • Water – 1 liter.
  • White wine – 2 glasses.
  • A bunch of parsley.
  • Ginger root – 2 cm.
  • Cloves – 5-6 pieces.
  • Bunch of cilantro.
  • Chili pepper.
  • A plate of dried nori seaweed (or bunches of green onions) – 1 piece.
  • Large shrimp – 12 pieces or Squid – 2 pieces.
  • Medium potatoes – 3 pieces.
  • Cauliflower (or white cabbage) – 0,3 head.
  • Medium zucchini – 1 piece.
  • Medium onion – 1 piece.
  • Bunch of green onions.
  • Carrots – 2 pieces.
  • Black bread – 6 pieces.
  • Garlic – 2 cloves.
  • Oil for frying bread.

Recipe for cooking vegetable soup “Sea blues”

Let’s start with vegetables. They need to be washed and cleaned. Finely chop carrots, potatoes, zucchini and cauliflower or white cabbage. Insert a clove into the onion, it will add lean soup “Sea Blues” spicy taste and unforgettable aroma. Put all this in a saucepan, pour 1 liter of water and white wine. Bring the soup to a boil, remove the foam, add salt to taste and cook for another 20 minutes. Remove the soup from the heat, remove the onion and add chopped parsley, cilantro and ginger. Allow to cool at room temperature and hide overnight in the refrigerator, so that all the ingredients of the soup are fully infused and reveal their taste qualities. However, if you want to taste the soup on the same day, let it “rest” for 1-2 hours.

It’s the turn of shrimp/squid – it’s your choice and desire. Boil the shrimp (or squid). Place shrimp (or sliced ​​squid), nori seaweed (or scallions) and a tiny pinch of chili pepper on each plate. Put the soup on the stove and heat it up.

While the soup is heating, toast the black bread croutons. Pour a little oil on the pan and put the bread. You need to fry until a golden crust appears. Take the garlic and grate the cloves generously.

The final touch: pour the hot soup over a plate of seafood and serve immediately with black bread and garlic croutons. Here is ready lean vegetable soup with seafood “Sea Blues”. Bon appetit!

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