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Broccoli, courgette and prawn soup ICEMAN

Delicious cream soup with creamy notes. A very good combination of broccoli, zucchini and shrimp. A light soup for connoisseurs of healthy food and minimal time spent on cooking.


- 6-7 broccoli florets,

- 1/2 courgette or zucchini,

- 1 large potato,

- 1 onion,

- salt, pepper,

- parsley,

- 50 ml cream 20%.

- 100 g prawns

- pinch of sweet paprika,

- 1 garlic clove,

- 1/3 red onion, coriander or parsley 

- extra virgin olive oil


1 Cut the onion into cubes and place in a saucepan - brown.

2. Peel and dice the potatoes, then chop the broccoli and courgette. Add to the onion. Pour 500 ml of boiling water over them. 

Once boiling, turn down the heat, cover and cook for 10-15 minutes. Add cream, salt and pepper and chopped parsley. Turn off. Puree with a blender.

3. Put the frying pan on a medium heat and add the oil. Add thinly sliced onion in half rings and finely minced garlic to the pan - brown. Add the prawns and a pinch of paprika and pepper if desired.

Serve the soup with the prawns and fresh herbs.

Season with sesame oil if using cilantro.

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