Today's soup is based on only one type of frutti di mare that I am able to consume- juicy, pink, soft king prawns. And a lot of herbs and spices to create an aromatic Sunday treat.
What's in:
To prepare 3 protions.
200 grams of raw king prawns (frozen, ready to cook)
300 grams of Asian- style frozen vegs (carrots, mung bean sprouds, red onion, sugar snap peas, baby corn cobs, water chestnuts, black fungus mushroom, red sweet pepper)
1 thick slice of a sweet potato
1 nest of tagiatelle pasta
1.5 l of veg/ chicken stock
Herbs & spices:
dried persley, dried garlic, star anise, fennel seed, ground cinnamon, Szechuan pepper
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What to do:
Fry prawns on pan with no added oil- only water to avoid pan sear. Add pepper, dried garlic and persley.
Put all vegs into to the boiling stock and steam for about 30 minutes. Then add prawns, spices and herbs and pasta. Keep boiling about 10 minutes and turn off a hob.
Your delicious, filling and light soup is ready to eat! uhmmm, yummy.
Important info:
One portion of this soup contains as litttle as about 250 kcal and about 7 grams of fat. Enjoy!
With love,
Kasia
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