avec aïoli acidulé
Régalez-vous avec cette soupe réconfortante, amplement aromatisée et au doux goût de tomates, d’estragon et de citron frais. Une cuillerée d’aïoli à l’ail ajoutera au plat une touche crémeuse et le rendra inoubliable! Ingrédients : Crevette • Pomme de terre Russet • Courgette • Tomates Roma • Mirepoix (carotte, oignon, céleri) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Citron • Bouillon de légumes en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) (soya, sulfites) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Ail • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Crevettes
285 g
Courgette
1 unit(s)
Gousses d'ail
2 unit(s)
Pomme de terre Russet
1 unit(s)
Tomato
2 unit(s)
Citron
0.5 unit(s)
Mirepoix
113 g
Mélange paprika fumé et ail
6 g
Bouillon de légumes en poudre
7.5 g
Mélange d’épices acidulé à l’ail
7 g
Mayonnaise
4 tbsp
Poivre
0.25 tsp
Sel
0.25 tsp
Beurre
1 tbsp
Huile
0.5 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper.
- Arrange shrimp on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast in the top of the oven 8-10 min, until cooked through.**
- Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Peel, then finely mince or grate garlic.
- Cut potatoes into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon (whole lemon for 4 servings).
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add mirepoix and tomatoes. Cook 3-4 min, stirring occasionally, until tomatoes are mostly broken down. Season with salt and pepper.
- Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top.
- Cook 30 sec, stirring constantly, until fragrant.
- To the pot with veggies, add stock powder and 2 cups (3 1/2 cups) water. Bring to a boil over high.
- Once boiling, add zucchini, then reduce heat to medium.
- Cover and cook 9-11 min, stirring occasionally, until veggies are tender.
- Meanwhile, to a small bowl, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice and 1/2 tsp (1 tsp) garlic. (NOTE: Love garlic? Add more!) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Season with salt and pepper, then stir to combine.
- Add shrimp and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, then gently stir to combine.
- Divide stew between bowls.
- Dollop aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)
If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper. Arrange shrimp on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the top of the oven 8-10 min, until cooked through.** Disregard instructions to flake fish.
Add shrimp and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, then gently stir to combine.
560
kcal
Calories
34
g
Fat
8
g
Saturated Fat
41
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
26
g
Protein
220
mg
Cholesterol
2070
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
175
mg
Calcium
3
mg
Iron
avec feta et amandes grillées
