Ingredients with Measurements:
- 1 pound of prawns, peeled and deveined
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 tablespoon of tomato paste
- 6 cups of chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 cups of chopped kale
- 1 lemon, juiced
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add carrots, celery, and red bell pepper and cook for another 5 minutes.
3. Stir in tomato paste and cook for 1 minute.
4. Pour in chicken or vegetable broth and add bay leaf and dried thyme. Bring to a boil, then reduce heat and let simmer for 15 minutes.
5. Add prawns and cook until pink and cooked through, about 5 minutes.
6. Remove bay leaf and use an immersion blender to blend the soup until smooth (optional).
7. Stir in chopped kale and let cook for another 5 minutes.
8. Add lemon juice and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 16g
Protein: 22g
Sodium: 1200mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Shrimp can be used instead of prawns
- Spinach or Swiss chard can be used instead of kale
- Red or yellow onion can be used instead of white onion
Variations:
- Add cooked rice or noodles to make it a heartier soup
- Use coconut milk instead of broth for a creamier soup
- Add diced potatoes for extra texture
Tips and tricks:
- To save time, use pre-peeled and deveined prawns
- Use a high-quality broth for the best flavor
- Adjust the seasoning to your taste
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Garlic bread or a Caesar salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure the prawns are fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Prawn and vegetable soup is a classic dish that has been enjoyed for centuries. It is a popular dish in many cultures around the world, including Asian and European cuisine.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of acidity from the lemon juice.
Serving suggestions:
Serve hot with crusty bread or a side salad.
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