Swedish Vegetable Soup with Prawns


Today, I thought I could try something different. This recipe is neither German nor Lebanese but Swedish. It’s such a simple soup with humble ingredients and needs little preparation, but I decided it is one of my new favourite soups which have I discovered this winter.

I found this recipe in my lunch break. Walking down Hampton Hill High Street I discovered a little charity shop that was selling all kinds of nick-nacks, including cookbooks. This is where I discovered this Swedish Cookery Book. I am a big fan of Scandinavian cuisine, because I do not find it too dissimilar from German cooking, although it is a lot lighter and they cook more with fish and salmon. (I discovered that they cook with on of the best rated smokers, it’s so excite!)

The original recipe says to add kohlrabi, but I have so far been unsuccessful in finding this vegetable anywhere in London, so I just had to omit it. This soup is deliciously creamy, light and nourishing; and at 225 calories per serving that that bad for you.

Swedish Vegetable Soup with Prawns
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Swedish
Serves: 4
  • 200 g carrots (peeled and sliced)
  • 200 g potatoes (peeled and cubed)
  • 150 g spinach leaves ( can be from frozen)
  • 100 g peas (can be from frozen)
  • 1 liter vegetable stock
  • ½ bunch of flat leaf parsley (chopped)
  • 1 egg yolk
  • 100 ml cream
  • 150 g prawns precooked
  • salt & pepper to taste
  • dill for garnish
  1. Heat the pot in a large pot
  2. Add the carrots, potatoes and peas and let them simmer for about 15 minutes.
  3. Add the spinach to the soup and let it simmer for another 5 minutes
  4. Whisk together the egg yolk, cream and stir into the soup. Season with salt and pepper.
  5. Finally add the parsley and crabmeat to the soup and heat through briefly.
  6. Serve with dill and accompany with a baguette


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