Mexican prawn soup

1 HOUR | SERVES 4 EASY | LC GF

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 Ω a small bunch, leaves torn lime 1, wedged

• Heat the oil in a large pan and cook the carrot, celery, chilli and ae 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.

PER SERVING 259 KCALS | FAT 13.3G SATURATES 2.4G | CARBS 19.3G | SUGARS 10.6G FIBRE 7.4G | PROTEIN 11.9G | SALT 0.3G