Fennel and tomato soup with prawns
This fennel and tomato soup with prawns is a delicate dish which is super easy to make and is very healthy too! Prawns and shrimps (like most seafood) are low-calorie yet still filling, so they’re perfect for dieters and the health-conscious.
Ingredients
Method
- Finely chop the fennel and onion. Put the fennel fronds aside.
- Heat the oil in a pan, add the chopped vegetables and gently cook until tender.
- Meanwhile peel the potatoes, cut into small cubes, then add to the. Stir for a minute, then pour in the passata and water. Add the bay leaf and a couple of pinches of salt.
- Bring to the boil, then put the lid on and simmer for 20 minutes on a low heat.
- Turn off the heat then blend the soup until creamy.
- Add the prawns, warm it up and serve with the chopped herbs and fennel fronds. Season to taste.