Healthy spring recipe for 4 people, takes only 20 mins; recipe has olive oil, onion, celery stick, garlic clove, petit pois, kale, potatoes, chicken stock cube and prawns.
Green chowder with prawns
Course: Healthy spring
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, finely chopped
- Kale: 200g pack sliced kale
- Celery Stick: 1 celery stick, finely chopped
- Chicken Stock Cube: 1 low-salt chicken stock cube (we used Kallo)
- Prawns: 100g cooked North Atlantic prawns
- Potatoes: 2 potatoes, finely chopped
- Petit Pois: 300g petit pois
Directions
- Heat the oil in a saucepan over a medium heat. Add the onion and celery and cook for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in the petit pois, kale and potatoes, then add the stock cube and 750ml water. Bring to the boil and simmer for 10-12 mins until the potatoes are soft.
- Tip 3/4 of the mixture into a food processor and whizz until smooth. Add a little more water or stock if it's too thick. Pour the mixture back into the pan and add half the prawns.
- Divide between four bowls and spoon the remaining prawns on top.Can be frozen for up to a month. Add the prawns once defrosted.
