Today I’m going to share with you an amazing creme ginger soup recipe, making for an ideal healthy lunch. Its base consists of blended celery, potatoes and ginger, which give it a creamy texture. The addition of pineapple, lemon pulp and seafood results in an exotic mix of flavours. It is best served with a baguette covered with chive butter.
1/3 of a large celery
2 cm piece of ginger + additional 10 very thin slices
1/3 lemon pulp
5 slices of canned pineapple
1/4 kg (frozen or fresh) seafood of choice
1 tbs sour cream
Boil the celery, potatoes and the 2 cm piece of ginger in salted water until soft.
Blend the vegetables together to form a smooth creamy base for the soup. Add chopped pineapple pieces and 3 tbs of the canned pineapple juice. Keep stirring as you add 10 more very thin slices of ginger and pulp of 1/3 of a lemon. Season with pepper to taste.
Then, stir in 250g frozen seafood. I used a mix of shrimps, mussels, squids and little octopuses, but feel free to choose either. Keep in mind that fresh seafood will be stronger in taste, therefore make sure to add less than 250g.
Let it boil for another 5 mins and stir in some sour cream. Feel free to change up the amounts of ingredients depending on personal preferences. Serve topped with pieces of fresh parsley. The optional chive butter is a mere mixture of butter, a generous amount of chives and salt to taste.