Prawn & Sweetcorn Soup
with Roasted Veggies & Spring Onion- Crustacean/Crustacé
- Gluten
- Soy
- Sesame
- May contain traces of allergens
Summer and winter collide in the pan tonight to transform soup into a breezy new dinner sensation. Fresh and sunny prawns are cooked up to perfection with vibrant corn alongside warm and cosy veggies like carrot and potato in a broth that balances everything. It’s the season of soup for sure! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week's celery was in short supply, so we've replaced it with leek. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
carrot
1
potato
2 clove
garlic
1 bunch
spring onion
1 tin
sweetcorn
½ packet
cornflour
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1
leek
Not included in your delivery
olive oil
3 cup
water
½ tbs
soy sauce
(Contains: Gluten, Soy; )
½ tbs
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice white and light green parts of leek. Thinly slice spring onion. Drain the sweetcorn. • In a small bowl, combine cornflour(see ingredients) and a splash of water, then stir until dissolved. • Heat a large saucepan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the saucepan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to the bowl with the corn.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook leek until tender, 4-5 minutes. • Add garlic & herb seasoning and garlic and cook, stirring, until fragrant, 1 minute. • Add the water, chicken-style stock powder, the soy sauce, sesame oil and a pinch of salt and pepper. Bring to a simmer and cook until slightly reduced, 3-4 minutes.
• Add roasted veggies to the saucepan along with the cornflour mixture. Simmer over medium-high heat, stirring, until the sauce has thickened slightly, 2-3 minutes. • Add the prawns and charred corn and stir to combine.
• Divide prawn and sweetcorn soup between bowls. • Garnish with spring onion to serve. Enjoy!
