Prawns make a speedy midweek meal as they take a few minutes to cook, plus they are full of good-for-you lean protein.
This quick soup is flavoured with dill an understated herb.
This recipe will satisfy you without piling on the pounds. The perfect comfort food in a bowl with plenty of veggies. Cooking it in an instant pot makes this a quick meal without spending hours in the kitchen.
I have a video of me making this recipe on Instagram @everydaycookingwithmira if you want to cook along.
I don’t like labelling my recipes to Paleo or low carb but if you were this Prawn and dill fits the brief for a low-carb meal.
RECIPE: PRAWN AND DILL SOUP
Cooking time: 45 minutes
- 400 g of frozen Jumbo King Prawns (cooked and peeled)
- One tablespoon of coconut oil
- 2 courgette diced
- 400g of button mushroom
- 2 celery sticks
- 200g of baby corn
- 3 cloves of garlic
- 2 inches of ginger crushes
- 3-4 plum tomatoes
- Pinch of chilli flakes
- 2 bay leaves
- Sprigs of Dill
- Fresh lemon
Set your Instant pot on Saute mode and fry the onions, bay leaves, celery and tomatoes in some coconut oil.
Add the crushed ginger and garlic and cook for about 3-4 minutes. Add all the chopped vegetables with a pinch of chilli flakes if using. Cook for about 10 minutes then season.
Add enough water to cover the vegetables. Cover with the Instant Pot lid.
Cancel the saute mode and set to cook on Soup mode for 15 minutes.
After the cooking time, release the pressure then open the lid to add the prawns.
Add some more water and cook on saute for another 5 minutes only to prevent the prawns from overcooking.
Add Check the seasoning, and serve with a generous squeeze of fresh lemon juice and freshly chopped dill.
Note: This recipe can be made vegan or vegetarian by swapping the prawns for tofu or beans for protein.
Or use leftover chicken or fish instead or prawns