Sprout Soup

Sprout Soup



  • 200 g sprouts (alfalfa, add and stir clover handful when it is cooked)
  • Green beans (just a handful steamed for 7 min, or pre cooked for 20 min)
  • Shrimps 100 g
  • Baby zucchini, diced
  • Fresh shallot, a handful, finely cut
  • Baby carrots, peeled, sliced half rounds.
  • Fresh parsley, finely chopped
  • 1 tomato, thinly sliced
  • 1/4 red pepper,julienned
  • 1 egg yolk
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. of curry
  • A pinch of salt to taste


  1. Clean and cut carrots into half rounds and cook over medium heat. Lower the temp.
  2. 15 minutes into the cooking add baby zucchini, pre cooked green beans, shrimps, thinly sliced tomato, finely cut fresh shallot and parsley and a pinch of salt and pepper and ½ tsp. of curry to taste and cook for another 7 minutes over low heat.
  3. Then add handful of sprouts and shrimps and simmer for another 7 – 10 min, covered.
  4. Remove from the stove and add 1 tbsp. of olive oil, one egg yolk, fresh parsley, a pinch of salt and pepper to taste.
  5. Serve warm.

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