Curry broccoli soup with cream cheese and shrimp

Ingredients for 2 servings:

• 1 head of broccoli
• 1 liter vegetable broth, low-fat
• 1 tbsp curry paste, green (alternatively: curry spice mix)
• 100 g cooked shrimp(s) or North Sea crabs
• 1 tbsp cream cheese, low-fat, for stirring in
• 2 tbsp low-fat cream cheese, for decoration
• salt and pepper
• some chives, for decoration
• 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A creamy broccoli soup, low in calories and carbohydrates. Suitable for low-carb diets and the Sanguinum metabolic diet.

Remove the leaves from the broccoli and cut into pieces. The stems can also be used, but the woody end should be trimmed. Heat 1 tablespoon of olive oil in a medium-sized saucepan over medium heat and then sauté either the green curry paste or a spicy curry mix. Add the broccoli pieces, sauté briefly, and deglaze with 1 liter of vegetable stock. Bring to a boil and simmer until the broccoli is nice and tender, stirring occasionally. Finally, remove the pan from the heat and blend the soup thoroughly. Stir in the cream cheese. Season to taste with salt and pepper. Ladle into two bowls or deep plates, garnish with cream cheese, and add the crab or shrimp. Garnish with a few chives and perhaps a bit of freshly ground pepper.