How to make
In a suitable pot, fry the finely chopped onion and garlic in the butter. Add the chopped leeks, turnips and carrots. Cover the top and stew for about 5 minutes. Add wine and broth (leave 2/3 cup (150 ml) aside) and simmer until the vegetables soften completely. Strain the broth.
Half of the vegetables are mashed and returned to the pot. For the sauce, put the cleaned chili peppers, coarsely chopped onion, garlic, parsley and coriander in a food processor. Add the remaining 2/3 cup (150 ml) of broth and make a paste.
Heat the olive oil and butter in a large skillet. Pour in the pureed products and fry to thickening. Add the pasta with the green spices and shrimp to the soup. Simmer 15 minutes. Season with salt and chili powder.
Serve the soup sprinkled with chopped coriander.
