This is one delightful either lunch or dinner recipe ready in 20 minutes. I am craving this soup just from looking at all reds and greens being so inviting and appetizing. You can even use some additional vegetable if you have them at hand, but I can say to you that this combination was more than good. You can enjoy it on its own or over rice or quinoa for example.
![](https://sweetandsalty.live/wp-content/uploads/2022/09/DSC_0558.jpg)
From the vegetables, being fresh or frozen, I have used:
- onion
- garlic
- peas
- spinach
Other ingredients were:
- sundried tomato paste
- tomato paste (from a tube)
- chili paste
- heavy cream (same as whipping cream)
![](https://sweetandsalty.live/wp-content/uploads/2022/09/DSC_0580.jpg)
You can eat this dish on its own, but I would propose eating it with rice or some other carbohydrate. I can imagine quinoa working very well with it. Hope you´ll give it a try.
![](https://sweetandsalty.live/wp-content/uploads/2022/09/DSC_0568.jpg)
![](https://sweetandsalty.live/wp-content/uploads/2022/09/DSC_0558-500x500.jpg)
Tomato and shrimp soup
This is one delightful either lunch or dinner recipe ready in 20 minutes. I am craving this soup just from looking at all reds and greens being so inviting and appetizing. You can even use some additional vegetable if you have them at hand, but I can say to you that this combination was more than good. You can enjoy it on its own or over rice or quinoa for example.
Ingredients
- 200 g shrimps
- 1 onion
- 5 cloves garlic
- 2 handfulls spinach
- 1 cup peas
- 3 tbsp sundried tomato paste
- 1 tbsp tomato paste
- ½ tsp chili paste
- ½-⅔ cup heavy cream
- olive oil, butter
- salt and pepper
- water or stock
Instructions
- Start by shortly cooking the shrimps. Until they char a bit but not too much. Set aside.
- Add some butter into the same pan and cook diced onions on a low to medium heat. Once it becomes translucent, add minced garlic and chili paste.
- I like adding a bit of vinegar whenever I cook, especially if things get caramelized and stock onto the bottom of the pan. Vinegar delgazes the pan and improves the flavor. But just a teaspoon or so, not more.
- Add sundried tomato paste and tomato paste. Cook shortly and add a cup of water.
- Add peas to cook for a couple of minutes. Season with salt and pepper.
- Add the cream, a bit more water if needed. Add spinach to wilt. Put back the shrimps you have cooked earlier.
- Serve with rice. Drizzle with olive oil, add freshly cracked pepper and serve.