John Myers
Tomato Soup with Beans and Prawns
The perfect tomato soup with beans and prawns recipe with a picture and simple step-by-step instructions.
- 1 Large onion
- 1 small piece From a celery bulb
- 1 quarter Leek
- 2 Large potatoes
- 1 Can Peeled tomatoes
- 100 ml White wine
- 20 g Butter
- 2 tsp Tomato paste
- 750 ml Vegetable broth
- 1 half can Coconut milk (creamy)
- 250 g Shrimp peeled deveined
- 150 g Broad beans
- 2 Bay leaves
- 1 pinch Salt and pepper
- 1 half Lemon (the juice of it)
- 1 tsp Chili paste (otherwise just flakes)
- 1 tsp Fresh coriander / Fresh parsley
- Finely chop the onion and fry in a saucepan with a little oil. Dice the leek, potatoes and celery and add to the onions. Take the tomatoes out of the tin, quarter them and also add them to the pot. Let everything sweat a bit together. Add a little more butter for the taste. Deglaze the vegetables with the white wine. Now add the tomato paste and the vegetable stock. Add one or two bay leaves and let everything simmer over medium heat for about 15 minutes.
- In the meantime, cut the beans into fine strips and fry them briefly. Put the beans aside on some paper towel. Now dab the shrimp and marinate with the chili paste, lemon juice, oil, salt and a little pepper. Let a pan get hot and fry the prawns in it. Take the prawns out of the pan and keep warm for a moment.
- Pour the coconut milk into the saucepan. Remove the saucepan from the hotplate and season the soup to taste if necessary. Remove the bay leaves from the soup. Finally puree everything with a hand blender to make a creamy soup.
- Put the beans and prawns in the soup plate and top up with the tomato soup. Depending on your taste, the soup can be served with a little coriander / parsley and a little coconut cream / sour cream. Ciabatta or a simple baguette can also be served with it.
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