Curry Vegetable Soup with Seafood

Ingredients

• 1 Zucchini
• 2 red bell peppers
• 3 tbsp Rapeseed oil
• 500 g waxy potatoes
• 2 shallots
• 1 Garlic clove
• 4 tbsp coconut shreds
• 2 tsp Curry powder
• 1 l vegetable broth
• 400 ml fish stock
• Salt
• 400 g sea bass fillet
• 8 peeled shrimp
• 1 tsp dill sprigs

Instructions

1. 1.

   Clean, wash and dice the zucchini. Clean, wash, halve the bell peppers, remove seeds and membranes, and dice them small.

2. 2.

   Heat 2 tbsp rapeseed oil in a pot. Sauté the zucchini and pepper for 2 minutes over medium heat, then set aside covered.

3. 3.

   Heat the remaining rapeseed oil in the pot. Add potatoes, shallots, and garlic; sauté over medium heat for 3 minutes. Stir in coconut shreds and curry powder, cook briefly. Pour in vegetable broth, cover, and simmer over medium heat for 10 minutes. Then add zucchini, pepper, and fish stock, season with salt, cover, and simmer over low heat for another 5 minutes.

4. 4.

   Cut the sea bass fillet into bite‑sized pieces. Scoop about a quarter of the soup out of the pot and puree it with an immersion blender.

5. 5.

   Add the vegetable purée, sea bass pieces, and shrimp to the soup; let them cook on low heat for 4 minutes until done. Season with salt and pepper, garnish with dill sprigs, and serve.