Summary

Ingredients

• 1 head broccoli
• 1 liter vegetable broth, low in fat
• 1 tablespoon curry paste, green (alternatively: curry spice mix)
• 100 g shrimp (s) or North Sea shrimp, cooked
• 1 tablespoon cream cheese, lean, to stir in
• 2 tablespoon cream cheese, lean, for decorating
• salt and pepper
• some stalks chives, for decoration
• 1 tablespoon olive oil

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Instructions

1. Remove the leaves from the broccoli and cut into pieces - the stem can also be used, only the woody end should be cut off.
2. In a medium-sized saucepan, heat 1 tablespoon of olive oil over medium heat and then fry either the green curry paste or a spicy curry mixture. Now add the broccoli pieces, fry them briefly and deglaze with a liter of vegetable stock. Bring to the boil and simmer until the broccoli is nice and soft, stirring every now and then. At the end, take the saucepan off the heat and mix the soup well with a hand blender. Then mix in the cream cheese. Season to taste with salt and pepper.
3. Place in two bowls or deep plates, decorate with cream cheese and add shrimp or prawns. Garnish with a few stalks of chives and maybe grind a little pepper over them.