Prawn Soup

Some food experiments work, some are a disaster! Luckily, tonight's experiment culminated in a rich, low fat, filling and tasty soup that I will definitely make again.

Ingredients:

* 1 red onion, diced

* 1 clove of garlic, finely chopped

* 1 medium carrot, diced

* 1/2 red pepper, chopped

* 1/3 red chilli, deseeded

* 1 mug of passata

* 1 small squeeze of tomato purée

* 1/2 tsp fennel seeds

* 1/2 tsp shrimp paste or 1 fish stock cube

* 150-200g prawns (I used the cheap, tiny ones)

Method:

1) Sweat down the onion and garlic until softened

2) Stir in the carrot, chilli and red pepper with the tomato purée and fennel

3) After about 2 minutes, add in the passata and 2 mugs of water. Combine well and add the stock cube or shrimp paste

4) Leave to gently simmer for 6 minutes

5) Add in the prawns and allow to gently cook for another 6 minutes

6) Remove from heat and blitz with a hand 'gobbler' 

I had it on its own but could serve with croutons, fresh bread, grilled 'posh' prawns, a swirl of creme fraiche or chilli oil or with some fresh coriander.

1 propoint per big batch (enough for 3 big bowls) on Filling and Healthy.