Tomato soup four times different: with prawns, zucchini, spinach and shallots

Name: Tomato soup four times different: with prawns, zucchini, spinach and shallots
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 1 small zucchini; 2 Shallots; 100 g Baby Spinach; 20 (à 15 g; without head, skin and gut) raw prawns

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
1 small zucchini
2 Shallots
100 g Baby Spinach
20 (à 15 g; without head, skin and gut) raw prawns

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Stir in tomato paste, sweat it, add tomatoes and broth. Bring to the boil, puree finely and season to taste with salt, pepper, sugar and paprika.
2
Simmer covered for 3-4 minutes. Clean and wash the zucchini, cut in half lengthwise and cut into slices. Peel shallots and cut into rings. Wash and drain the spinach. Rinse shrimps and pat dry.
3
Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 2-3 minutes, season with salt and pepper and remove. Add the zucchini and shallots to the pan and fry for approx. 2 minutes while turning.
4
Add 5 tablespoons of water and spinach and steam until the spinach has completely collapsed. Add shrimps and vegetables to the tomato soup, reheat if necessary and serve.