Butter Bean & Chilli Prawn Soup

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    441

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 updated Oct 8, 2019

Ingredients

  • Bacon icon
    Bacon
    100g (about 3½)
  • Onion icon
    Onion
    2 (280g)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Prawns icon
    Prawns
    500g (about 2⅛ cups)
  • Chili powder icon
    Chili powder
    about ½ teaspoon (1g)
  • Salt icon
    Salt
    as needed
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Sundried tomato icon
    Sundried tomato
    4 tbsp (27g)
  • Caster sugar icon
    Caster sugar
    2 tsp (8g)
  • Water icon
    Water
    2 tbsp (30ml)
  • Lima beans icon
    Lima beans
    250g (about 1 cup)
  • Bay leaves icon
    Bay leaves
    3
  • Water icon
    Water
    1 liter (1000ml)

Tools

  • kCook icon Wooden spoon
  • kCook icon Blender
  • kCook icon Paper towels
  • kCook icon Work surface
  • kCook icon Frying pan
  • kCook icon Plate

Step preview

  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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