*This recipe is gluten-free according to industry standards
Ingredients
- vegetable oil 1 tbsp
- carrot 1, finely chopped
- celery 1 stick, finely chopped
- green chilli 1, finely chopped
- red onion 1, finely chopped
- garlic 3 cloves, crushed
- smoked paprika 1 tsp
- ground cumin 1 tsp
- dried oregano 1 tsp
- tomato purée 1 tbsp
- sweet potato 1, peeled and cut into 2cm cubes
- chopped tomatoes 400g tin
- raw king prawns 180g
- avocado 1, chopped
- coriander ½ a small bunch, leaves torn
- lime 1, 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.
Nutritional Information
- Kcals 259
- Fat 13.3g
- Saturates 2.4g
- Carbs 19.3g
- Sugars 10.6g
- Fibre 7.4g
- Protein 11.9g
- Salt 0.3g
