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

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.

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.

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.

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

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

Ingredients