in Soup Recipes

Broccoli and coconut soup with crabs

updated

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Ingredients for 6 servings:

  • 500 g broccoli
  • 150 g zucchini
  • 700 ml broth
  • 300 ml coconut milk
  • 200 ml milk
  • 1 pack of deep-sea crabs
  • salt and pepper
  • curry powder
  • nutmeg
  • Ginger powder
  • 1 tbsp, levelled sugar
  • 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light starter soup

Clean the broccoli and trim the florets. Cut the stems and stalks into small pieces or cubes, and sauté in oil. Dice the zucchini and sauté. Pour in the broth and simmer. When the vegetables are soft, puree. Add the coconut milk and milk, stir. Season with salt, spices, and sugar. Then add the broccoli florets and shrimp and simmer for another 10 minutes, until the florets are tender. Divide among 6 soup bowls. This also goes well as a starter soup with “Gourmet Fish with Mushroom Crust” from the DB.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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