FIFA World Cup 2014 Menu, Day 1: Brazilian Shrimp Soup
Prep time
Cook time
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The FIFA World Cup 2014 is here, and we celebrate Brazil every day. Today, the special is shrimp soup, with coconut milk. Delicious!
Recipe type: Vegetarian
Cuisine: Brazilian
Serves: 6
  • 2 tablespoons CretaVita olive oil
  • 2 onions, chopped finely
  • 3 garlic cloves, minced
  • 1 cup wild rice mix (white and brown)
  • 1 bell pepper, diced
  • ½ chili flakes
  • 1 can organic tomatoes in puree
  • 5 cups water
  • 250 grams frozen organic shrimp
  • 200 ml coconut milk
  • salt and pepper to taste
  • juice from half a lemon
  • 1 bunch fresh parsley, chopped finely
  1. The original of this recipe can be found on
  2. I only made some changes according to my taste (there's never enough parsley, for example). Also, I used less shrimp, because where I live, the only thing available is frozen. Not the best shrimp to use, but better than nothing.
  3. In a Swiss Diamond soup pot, heat the oil over low heat.
  4. Saute the onion for about 6 minutes, until golden, then add bell pepper, garlic, and the stems of the parsley, and saute for 4 more minutes, stirring to avoid browning.
  5. As recommended by Food & Wine, add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 15 minutes.
  6. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.
  7. Turn off heat, then cover, and allow the flavors to blend for about 3-4 minutes.
Recipe by Garden Super Heroes at