Mex­i­can prawn soup

Olive - - COOK -

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.