Name: Mediterranean prawn and rice soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 2 servings
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

AuthorHungry PandaCategoryFishDifficultyBeginner

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

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.

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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.

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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.

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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.

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

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

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Ingredients