Tex-Mex Prawn Soup

Charmaine Lu -
  • 1 tbsp veg oil
  • 1 chopped carrot
  • 1 chopped celery stalk
  • 1 chopped green chilli
  • 1 chopped red onion
  • 3 crushed garlic cloves
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tbsp tomato puree
  • 1 chopped sweet potato
  • 400g tin of chopped tomatoes
  • 200g raw peeled king prawns
  • 1 chopped avocado
  • ½ bunch of coriander, chopped
  • Heat up the oil in a large pan and cook the celery, carrot, chilli about ¾ of the red onion with some salt for 15 mins. Add the spices, garlic and oregano, cook for 1 minute more, then stir in the tomato puree and cook for another minute.
  • Tip in the sweet potato, chopped tomatoes and about 350ml water. Simmer for 30 mins until the sweet potato is tender, then add the prawns and some seasoning. Simmer for 5 mins more. Stir the remaining red onion into the avocado, spoon over the soup with the coriander and serve with flatbreads.
1 hr
4 serving