Summer Spinach Soup with River Prawns
recipe

A delightful and flavorful summer soup that surprises with spinach and river prawns. This recipe takes you on a summer picnic, no matter the weather.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 4 potatoes
- 2 carrots
- 1 onion
- 150 g fresh spinach
- 200 g cooked river prawns
- 1 liter of milk
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh herbs (e.g., parsley) for garnish

Instructions:

1. Peel and dice the potatoes and carrots into small cubes.
2. Finely chop the onion.
3. Melt the butter in a large pot and sauté the onion for a few minutes.
4. Add the diced potatoes and carrots to the pot, pour in the milk, and bring to a boil.
5. Cook the vegetables for about 15 minutes until they are tender.
6. Add the fresh spinach leaves and cooked river prawns to the soup.
7. Season with salt and pepper. Allow the soup to heat for a few more minutes.
8. Serve the soup garnished with fresh herbs.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 10 g
- Carbohydrates: 35 g
- Fat: 8 g
- Fiber: 4 g
Enjoy your summer soup!

Reviews: 3.09 (2082 reviews) ★★★★★ share