Name: Fennel and tomato soup with prawns
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 large fennel; 1 small onion; 1 Tbsp olive oil; 1 potato; 200 ml passata; 1 bay leaf; 400 ml water; 100g cooked & cleaned prawn or shrimp tails; 2 Tbsp chopped herbs (such as dill, basil, parsley)

Fennel and tomato soup with prawns

9 Jan 2016

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This fennel and tomato soup with prawns is a delicate dish which is super easy to make and is very healthy too! Prawns & shrimps (like most seafood) are low-calorie yet still filling, so they're perfect for dieters and the health-conscious.

Ingredients

1 large fennel
1 small onion
1 Tbsp olive oil
1 potato
200 ml passata
1 bay leaf
400 ml water
100g cooked & cleaned prawn or shrimp tails
2 Tbsp chopped herbs (such as dill, basil, parsley)

Instructions

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.

Tips

You can use raw shrimps too, add these to the reheated blended soup and cook for 5 minutes until they go fully pink.

https://cooktogether.com/?recipe=fennel-tomato-soup-prawns

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