1 mid-size carrot

½ piece of celery root (approx. the same weight as carrot)

½ piece of leek (mid-size)

500 ml pints fish stock (from a jar)

¼ tsp of aniseed

¼ bunch of dill

130 g shrimp (cooked, shelled)

1 tsp of tomato paste

100 g of peas (frozen)

30 ml whipping cream

salt, cayenne pepper

1 slice of protein-bread (without topping)


• Peel carrots and celery root and cut into thin slices

• Halve leek lengthwise, rinse and cut crosswise into thin strips

• Add fish stock, 300 ml (approximately 1 1/4 cup) of water, carrots, celery, leek and aniseed to a pot and bring to a boil. Cook covered for about 20 minutes on low heat

• Hang a sieve over a clean pot. Strain vegetables and fish broth into pot and press the vegetables with back of a spoon

• Meanwhile, rinse dill, shake dry, pluck fronds and coarsely chop. Set aside some dill for garnish. Rinse shrimp and drain well

• Stir tomato paste, peas and cream into the soup and simmer over low heat for about 3 minutes

• Add shrimp and chopped dill to the soup. Season with salt and cayenne pepper to taste, garnish with dill and serve