One Pot Creamy Prawn & Corn Soup
with Croutons
This one-pot soup wonder has all the veggies worth boasting about, like carrot, sweetcorn and onion. Light cooking cream is swirled in for extra richness, then it's all topped with crunchy croutons and tender prawns for extra decadence.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
brown onion
2 clove
garlic
1 tin
sweetcorn
1 packet
prawns
(Contains: Crustaceans;)
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
pinch
chilli flakes
Not included in your delivery
olive oil
1 cup
water
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Finely chop brown onion and garlic. Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute of cook time, add garlic and cook, tossing, until fragrant, 1 minute. Transfer a bowl, season and set aside.
• Wipe out saucepan and return to high heat with a drizzle of olive oil. • Cook corn, carrot and onion, tossing, until charred and tender, 4-5 minutes. • Reduce heat to medium, then stir in light cooking cream, garlic & herb seasoning and the water and simmer until slightly reduced, 1-2 minutes. • Add baby spinach leaves, stirring to combine, 1 minute. Season with pepper.
• Meanwhile, slice bake-at-home ciabatta in half lengthways and toast to your liking. Cut or tear into bite-sized chunks. • In a medium bowl, combine a generous drizzle of olive oil and a pinch of salt and pepper. Add croutons and toss to coat. • Divide soup between bowls. Top with cooked prawns and croutons. Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!
