Tomato soup with shrimps and chickpeas

Name: tomato soup with shrimps and chickpeas
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 el traditional olive oil; 150 g sliced onions; 1 medium oranges; 7,5 g sprig of rosemary container 15 g; 300 g frozen raw peeled pink shrimps thawed; 350 g baking flour; 1 package Tomato vegetable soup; 400 g peeled canned tomatoes; 1 liter tap water; 800 g canned chickpeas

Tomato vegetable soup with orange, cauliflower, rosemary and pink shrimps.

Ingredients

Directions

Heat the oil in a soup pan and fry the onion for 1 min. Meanwhile, clean the orange, grate the orange zest and squeeze out the fruit.
Add the orange zest, the sprigs of rosemary and the shrimp to the onion and cook for 1 min on medium heat.
Slice the cauliflower florets coarsely and add with the mix for tomato vegetable soup, the orange juice and the peeled tomatoes to the onion mixture.
Squeeze the tomatoes with the back of a wooden spoon, add the water and bring the soup to the boil while stirring.
Turn down the heat and let the soup cook for another 6 minutes. Add the chickpeas for the last 2 minutes. Stir through, remove the sprigs of rosemary and serve.

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Nutrition

415Calories

Sodium0% DV1.825mg

Fat17% DV11g

Protein70% DV35g

Carbs12% DV36g

Fiber52% DV13g

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