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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Finely chop the fennel and onion. Put the fennel fronds aside.
  2. Heat the oil in a pan, add the chopped vegetables and gently cook until tender.
  3. 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.
  4. Bring to the boil, then put the lid on and simmer for 20 minutes on a low heat.
  5. Turn off the heat then blend the soup until creamy.
  6. Add the prawns, warm it up and serve with the chopped herbs and fennel fronds. Season to taste.