Butter Bean & Chilli Prawn Soup

by

Octopus Publishing

POSTED Fri, April 26, 2019

Serves

4

Total Time

60 MINS

Calories

439

This hearty soup is delicious chunky or smooth. Serve with crusty bread as a filling lunch or light dinner. Tip: Soak the beans in a bowl of cold water overnight and then drain to speed up the process.

recipe-image

    INGREDIENTS


  • Bacon icon
    Bacon

    100 g (about 3 ½)finely chopped

  • Onion icon
    Onion

    2 (about 280 g)finely chopped

  • Fresh parsley icon
    Fresh parsley

    as neededcoarsely chopped

  • Prawns icon
    Prawns

    500 g (about 500)

  • Chili powder icon
    Chili powder

    ½ teaspoon (about 1.33 g)

  • Salt icon
    Salt

    as needed

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Sundried tomato icon
    Sundried tomato

    ¼ cup (about 27.6 g)

  • Caster sugar icon
    Caster sugar

    2 teaspoons (about 8.5 g)

  • Water icon
    Water

    2 tablespoons (about 30 g)

  • Lima beans icon
    Lima beans

    250 g (about 1 cups)soaked

  • Bay leaves icon
    Bay leaves

    3 (about 0.6 g)

  • Water icon
    Water

    1 L (about 1 kg)

    METHOD


  • 1. Add prawns to a clean work surface
  • 2. Pat dry with paper towels
  • 3. Dust with chili powder and salt
  • 4. Heat olive oil to a clean frying pan
  • 5. Transfer shrimp to frying pan
  • 6. Fry evenly in frying pan until just cooked
  • 7. Stir sundried tomato into the frying pan
  • 8. Add caster sugar and water to the frying pan
  • 9. Mix until well combined
  • 10. Cook in frying pan - approx 1 min, low heat
  • 11. Transfer content of frying pan to plate
  • 12. Add bacon to the frying pan
  • 13. Fry in frying pan until browned
  • 14. Add lima beans, onion, bay leaves and water to the frying pan
  • 15. Simmer in frying pan until softened - 40 min, low heat
  • 16. Remove
  • 17. Blend
  • 18. Heat in frying pan
  • 19. Transfer half of fish to frying pan
  • 20. Season to taste
  • 21. Serve
  • 22. Garnish with fresh parsley

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