Mediterranean prawn and rice soup

A simple warm and hearty recipe than can be enjoyed anytime of the year

Easily cooked in a rice cooker using the ’SOUP’ (or even your ‘SLOW COOK’ function). This recipe is packed full of prawns and rich flavour along with brown rice as a solid foundation for the other ingredients. What’s more, it’s healthy which is something positive right?

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

 1 tbsp olive oil
 675 g raw prawns, peeled and deveined (VEG option: portobello mushroom, aubergine)
 1 pinch sea salt and pepper
 1 tbsp fresh garlic, crushed
 150 g white onion, diced
 1 tbsp dried thyme
 1 l low-sodium chicken stock (or vegetable stock)
 400 g (1 tin ) chopped fire-roasted or normal tomatoes
 2 rice measuring cups cooked brown rice (Use the ’BROWN’ rice setting of your rice cooker)
 2 bay leaves
 175 g diced bell pepper (use a combination of yellow, red, and orange)
 800 g raw spinach
 1 lemon juice, for garnish
 handful fresh chopped parsley, for garnish

HOW TO MAKE
1

Set pan on high heat. Once hot add a little oil then a pinch of sea salt and pepper to the prawns and cook until the outside edges of the prawns are seared (or slightly burned), about 6 – 8 minutes, then remove from the pan to set aside.

Mediterranean Prawn

2

Reduce the heat to medium (you can do this step in your rice cooker using the ’SLOW COOK’ function if you wish), then add oil, onion, and garlic.

Mediterranean Prawn1

3

Caramelise the onions (careful not to burn the garlic). Scrape the bottom of the pan if there are pieces of prawn or seasoning left there. After 2 minutes, add thyme and continue stirring for 1 minute.

Mediterranean Prawn5

4

Add stock, tomatoes, and the cooked rice to your rice cooker bowl and set for 30 minutes on 'SOUP' (for best results) or 45 minutes ’SLOW COOK’ . Once warm add a few pinches of sea salt and pepper and the bay leaves.

Mediterranean Prawn2

5

After 20 minutes, add the cooked prawns, diced bell pepper and spinach then slow cook again for a further 15 minutes.

Mediterranean Prawn4

6

Season to taste with sea salt and pepper, then garnish with lemon and parsley.

Mediterranean Prawn3

Ingredients

 1 tbsp olive oil
 675 g raw prawns, peeled and deveined (VEG option: portobello mushroom, aubergine)
 1 pinch sea salt and pepper
 1 tbsp fresh garlic, crushed
 150 g white onion, diced
 1 tbsp dried thyme
 1 l low-sodium chicken stock (or vegetable stock)
 400 g (1 tin ) chopped fire-roasted or normal tomatoes
 2 rice measuring cups cooked brown rice (Use the ’BROWN’ rice setting of your rice cooker)
 2 bay leaves
 175 g diced bell pepper (use a combination of yellow, red, and orange)
 800 g raw spinach
 1 lemon juice, for garnish
 handful fresh chopped parsley, for garnish

Directions

HOW TO MAKE
1

Set pan on high heat. Once hot add a little oil then a pinch of sea salt and pepper to the prawns and cook until the outside edges of the prawns are seared (or slightly burned), about 6 – 8 minutes, then remove from the pan to set aside.

Mediterranean Prawn

2

Reduce the heat to medium (you can do this step in your rice cooker using the ’SLOW COOK’ function if you wish), then add oil, onion, and garlic.

Mediterranean Prawn1

3

Caramelise the onions (careful not to burn the garlic). Scrape the bottom of the pan if there are pieces of prawn or seasoning left there. After 2 minutes, add thyme and continue stirring for 1 minute.

Mediterranean Prawn5

4

Add stock, tomatoes, and the cooked rice to your rice cooker bowl and set for 30 minutes on 'SOUP' (for best results) or 45 minutes ’SLOW COOK’ . Once warm add a few pinches of sea salt and pepper and the bay leaves.

Mediterranean Prawn2

5

After 20 minutes, add the cooked prawns, diced bell pepper and spinach then slow cook again for a further 15 minutes.

Mediterranean Prawn4

6

Season to taste with sea salt and pepper, then garnish with lemon and parsley.

Mediterranean Prawn3

Notes

Mediterranean prawn and rice soup

You could try and use the SLOW COOK function of your rice cooker to sear the
prawns but if you have a pan and stove then this is the better way to do this step as it prevents any damage to your rice cooker bowl and gives a better sear.


Watch our recipe video to see how it’s made!