Potato stew with shrimp and peanut gremolata à la Gabi

Ingredients for 4 servings:

• 500 g potatoes, mainly waxy, peeled, cut into bite-sized cubes
• 500 g sweet potatoes, peeled, cut into bite-sized cubes
• 1 medium-sized onion(s), chopped
• 1 tbsp rapeseed oil
• 800 ml vegetable broth, strong, hot
• Salt and pepper, black from the mill
• ½ bunch parsley, flat, leaves picked
• 2 tsp coriander seeds, roasted without fat
• 50 g peanuts, salted
• ½ tsp black peppercorns
• 200 g shrimp(s), ready to cook

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat the oil in a saucepan and sauté the onions. Pour in the vegetable stock, add the diced potatoes, and simmer for about 7 minutes. Then add the sweet potato cubes and cook for another 8 minutes. Season with salt and pepper. Chop the parsley, coriander, peanuts, salt, and peppercorns in a food processor. Heat the shrimp in the soup, adjust the seasoning if desired, pour into soup bowls, and serve sprinkled with the peanut gremolata.