Mexican prawn soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 carrotfinely chopped
- 1 stick celeryfinely chopped
- 1 green chillifinely chopped
- 1 red onionfinely chopped
- 3 cloves garliccrushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp tomato purée
- 1 sweet potatopeeled and cut into 2cm cubes
- 400g tin chopped tomatoes
- 180g raw king prawns
- 1 avocadochopped
- ½ a small bunch corianderleaves torn
- 1 limewedged
Nutrition: per serving
- kcal259low
- fat13.3g
- saturates2.4g
- carbs19.3g
- sugars10.6g
- fibre7.4g
- protein11.9g
- salt0.3g
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.
