Olive Magazine
Mexican Prawn Soup in a Bowl with Fresh Coriander and Lime

Mexican prawn soup

Published: January 16, 2019 at 12:02 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our hearty Mexican soup recipe with king prawns. This easy one-pot dish is packed with flavour and has under 300 calories for an easy midweek meal

  • Gluten free
  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal259
fat13.3g
saturates2.4g
carbs19.3g
sugars10.6g
fibre7.4g
protein11.9g
salt0.3g
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Try this Mexican prawn soup recipe then check out our lentil soup, red pepper soup, healthy chicken soup and more healthy soup recipes.

Ingredients

  • 1 tbsp vegetable oil
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 1 green chilli, finely chopped
  • 1 red onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 sweet potato, peeled and cut into 2cm cubes
  • 400g tin chopped tomatoes
  • 180g raw king prawns
  • 1 avocado, chopped
  • ½ a small bunch coriander, leaves torn
  • 1 lime, wedged

Method

  • STEP 1

    Heat the oil in a large pan and cook the carrot, celery, chilli and ¾ of the red onion with some seasoning for 10-15 minutes or until soft. Add the garlic, spices and oregano, and cook for 1 minute, then stir in the tomato purée and cook for another minute. Tip in the sweet potato, chopped tomatoes and 350ml of water, and simmer gently for 25-30 minutes or until the sweet potato is completely tender. Add the prawns and a little seasoning, and simmer for 5 minutes until they have turned pink and are cooked through. Stir the remaining red onion through the avocado and spoon over the soup, with the coriander. Serve with lime wedges.

Orecchiette Pasta Recipe with Prawns
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