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Mexican Prawn Soup

Check out this hearty Mexican soup recipe with king prawns. This easy one-pot dish is packed with flavour and has under 300 calories for an easy midweek meal.

Prep Time

    •    Prep and cook time: 1 hour
    •    Yield: Serves 4


    •    1 lime, wedged
    •    1 tsp ground cumin
    •    1 tsp dried oregano
    •    1 tbsp vegetable oil
    •    1 tbsp tomato purée
    •    1 avocado, chopped
    •    1 tsp smoked paprika
    •    180g raw king prawns
    •    3 garlic cloves, crushed
    •    1 carrot, finely chopped
    •    1 red onion, finely chopped
    •    400g tin chopped tomatoes
    •    1 green chilli, finely chopped
    •    1 celery stick, finely chopped
    •    1/2 a small bunch coriander, leaves torn
    •    1 sweet potato, peeled and cut into 2cm cubes

 Heat the oil in a large pan and cook the carrot, celery, chilli and ¾ of the red onion with some seasoning for 10-15 minutes or until soft. Add the garlic, spices and oregano, and cook for 1 minute, then stir in the tomato purée and cook for another minute. Tip in the sweet potato, chopped tomatoes and 350ml of water, and simmer gently for 25-30 minutes or until the sweet potato is completely tender. Add the prawns and a little seasoning, and simmer for 5 minutes until they have turned pink and are cooked through. Stir the remaining red onion through the avocado and spoon over the soup, with the coriander. Serve with lime wedges.

This great family recipe is thanks to Olive Magazine at


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