Chilli Prawn Soup
Serves 4
Ingredients:
- Oil spray
- 2 tablespoons grated onion
- ½ stick celery, finely diced
- 4 tablespoons zucchini, grated
- 2 teaspoons plain flour
- 1 cup warm low fat milk
- 2 tablespoons roasted capsicum, rinsed and diced
- 1 tablespoon tomato paste
- 1 teaspoon finely grated lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons chopped chives
- 2 teaspoons chopped parsley
- Pinch of nutmeg
- 375ml can low fat evaporated milk
- 300g green prawn meat
- Freshly ground black pepper
Heat a saucepan that has been sprayed with oil. Add onion, celery and zucchini and cook gently for 2 minutes. Stir in flour, then warm milk. Add tomato paste, roasted capsicum, lemon zest, lemon juice, chives, parsley, nutmeg and evaporated milk. Heat through until hot, but not boiling. Add the prawn meat and cook gently for 2‐3 minutes until the prawns have changed colour. Remove from heat and leave to cool slightly before pouring into a blender or food processor. Puree soup until it is thin enough to drink through a thick straw. Return to saucepan and reheat to serve, but do not boil.
