RECIPE: Spicy tomato & prawn soup

Serves: 4

Ingredients:

1 x 400g can diced tomatoes

1 celery stick, sliced

5ml (1 tsp) crushed ginger

3 sprigs fresh thyme

1 large onion, finely chopped

2 red chillies

1 carrot, peeled and grated

750ml (3 cups) vegetable stock

30ml (2 tbsp) butter

8-10 prawns, deveined

15ml (1 tbsp) chopped fresh coriander (optional)

Salt and pepper, to taste

Method:

1. Place the tomatoes, celery, ginger, thyme, onion, chillies and carrot in a pot and cook over medium to low heat until the vegetables are soft. Remove from the heat and pass through a conical strainer. Return to the pot and set aside.
2. Hat the butter in a frying pan and fry the prawns until just cooked. Allow to cool slightly, then peel and chop the flesh, saving a few whole prawns for serving.
3. Add the chopped prawns and coriander (if using) to the soup and heat through. Season to taste and serve topped with reserved prawns.