Zucchini cream soup with mango and shrimp

Ingredients for 5 servings:

• 1 zucchini
• 1 cucumber(s) or zucchini
• 2 onions, red
• 1 mango(s)
• 200 g shrimp
• 1 liter vegetable broth
• 200 ml sour cream
• e.g. salt and pepper
• e.g. curry powder
• some oil
• Dill, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the cucumber, quarter it, and cut it into small pieces. Peel the zucchini first. Finely dice the onions. Fry the shrimp with a little oil in a large pot. Once they have taken on some color and a roasted aroma, transfer them to a small bowl and set aside. In the same pot, fry the onions and deglaze with the vegetable stock. Then add the zucchini and cucumber pieces to the pot. Since the mango juices a lot when removing the skin and core, I only remove them now and add them in small pieces as well. Simmer with the lid on for at least half an hour. Remove the pot from the heat and puree the contents with an immersion blender or hand blender. How finely you puree everything depends on your preference. At some point, add the sour cream and curry powder (about 1-2 teaspoons) and mix well. Season with salt and pepper. Then add the shrimp. To serve, sprinkle some dill on top and serve with toasted white bread or baguette.