Recipes

One Pot Creamy Corn and Prawn Soup

Name: One Pot Creamy Corn and Prawn Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: Ingredients; 2 tbsp butter or olive oil; 1 medium onion, finely chopped; 3 cloves garlic, finely chopped (to taste); 1 large carrot and/or 1 small sweet potato, peeled and chopped; 1½ cups fresh or frozen corn kernels; ½ tsp dried or fresh thyme leaves (optional, to taste); 1½ tsp sea salt and freshly ground pepper (to taste); 4 cups chicken stock, vegetable stock or water; 1½ cup heavy cream or coconut cream; 2 drops Black Pepper essential oil (to taste); 1 drop Parsley or Cilantro essential oil (to taste); 10 – 15 medium-size prawns (green/raw or cooked); freshly chopped parsley and/or coriander (optional for serving)

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One Pot Creamy Corn and Prawn Soup

With the winter season coming to an end and cool weather still lingering, this hearty warming soup is perfect dinner for the family or even a weekend lunch with the girls! Serve with crusty bread and a green salad. You can also try adding a few more veggies like zucchini, potato or leeks.

TIP To make this a vegetarian or vegan soup use veggie stock or water and coconut cream in place of the cream. For an extra kick, try sprinkling a few chili flakes on top when serving to add a little spicy heat to the soup.

NOTE You can use cooked or green prawns for this soup. If using green (uncooked) prawns, clean them well, removing the tails and vein down the centre of the back.

Black pepper is the most common and potent flavouring of the peppercorn family. Add this cherished seasoning to your kitchen with a convenient bottle of Black Pepper Essential Oil.

August 21, 2024

by adminaustralia

Category Recipes

Persons

Prep Time

25 minutes

Cook Time

35 minutes

Total Time

1 hour

Ingredients

Ingredients
2 tbsp butter or olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped (to taste)
1 large carrot and/or 1 small sweet potato, peeled and chopped
1½ cups fresh or frozen corn kernels
½ tsp dried or fresh thyme leaves (optional, to taste)
1½ tsp sea salt and freshly ground pepper (to taste)
4 cups chicken stock, vegetable stock or water
1½ cup heavy cream or coconut cream
2 drops Black Pepper essential oil (to taste)
1 drop Parsley or Cilantro essential oil (to taste)
10 – 15 medium-size prawns (green/raw or cooked)
freshly chopped parsley and/or coriander (optional for serving)

Instructions

1. Place the butter or olive oil in a large soup pot on medium-heat and add in the onion, garlic, carrot and/or sweet potato, corn, thyme, sea salt and pepper. Cook while stirring for 3 – 4 minutes being careful not to burn the garlic.
2. Pour in the chicken stock and bring to a boil, then reduce the heat to medium and simmer for approx. 15 minutes until the carrot/sweet potato are cooked through.
3. Add the cream and continue simmering for 5 minutes. If you would prefer a thicker soup, you can simply mix 2 tbsp of flour with ¼ cup water making sure there are no lumps and stir it into the soup and mix well. Continue cooking for approx. 5 minutes while stirring as the soup thickens.
4. Add in the prawns. If they are uncooked make sure you continue simmering for at least 5 minutes or until they are cooked through.
5. Remove the soup from the heat and add in the black pepper oil and parsley oil and gently stir. Then taste and season with a little more sea salt and pepper, if desired. Remember a little goes a long way, so add 1 drop at a time and taste before adding more.
6. Serve the soup or cool and chill it for up to 2 days. If chilling gently reheat the soup on medium heat, stirring often until heated through.
7. Serve into bowls and top with chopped parsley and serve with crusty bread and a salad.