Enjoy some tasty seafood this week with this delicious prawn and quinoa soup. Ready to serve in just 30 minutes, this simple dish makes for the perfect weeknight meal.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
1 tbs extra virgin olive oil
1 medium leek, pale section only, thinly sliced
3 medium carrots, peeled, coarsely chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup (50g) white quinoa, rinsed, drained
1 salt-reduced chicken stock cube
24 Coles Thawed Australian MSC* Raw Banana Prawns (from the deli), peeled leaving tails intact, deveined
11/4 cups (180g) frozen peas
60g pkt Coles Australian Baby Spinach
1 lemon, zested, juiced
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a medium saucepan over medium heat. Add the leek, carrot, celery and garlic and cook, stirring, for 5 mins or until the vegetables soften.
Step 2
Add the quinoa, stock cube and 6 cups (1.5L) water and bring to the boil. Reduce heat to low and cook for 10 mins or until the quinoa is tender. Stir in prawns and peas and cook for 4 mins or until the prawns curl and change colour and the peas are heated through. Stir in the spinach and lemon juice and cook for 1 min or until the spinach wilts.
Step 3
Divide the soup among serving bowls and sprinkle with lemon zest. Season with pepper to serve.
