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.