Roasted pepper, tomato prawn soup

Health benefits:

Serves 4

Preparation & cooking time 25mins

Ingredients

One good quality vegetable stock
Olive or rapeseed oil
1 ½ litres of water
2 white onions
4 to 5 sprigs of fresh thyme
330g of any small potatoes
Cooked and peeled prawns 200G
300g of cherry or plum tomatoes
2 red pepper (sweet non spicy peppers, such as bell peppers or sweet romano peppers)

Method

Pre heat the oven at 175 degrees centigrade
Chop the tomatoes and peppers (remove the seeds from the peppers)
Place the tomatoes and peppers on a baking tray and lightly coat them with oil
Roast them for 12 mins – turn the oven off and leave them inside
Peel and cut the onions
Heat up a heavy-based saucepan
Add 3 tbsp of olive / rapeseed oil
Place the onions in the pan and cook until tender
Remove the fresh thyme leaves from the stems and stir them in with the onions
Chop in the potatoes and place them in the saucepan
Add the water, stock cubes and bring to the boil; reduce heat and simmer for 10 minutes.
Heat up a pan to a medium heat, add 2 tbsp of oil and place the prawns into the pan and cook for 3 to 5 mins or until cooked
Add the prawns, tomatoes and peppers to the water
Puree soup with a hand blender or puree in a food processor or liquidiser, then return to the cooking pot and reheat if necessary. Lightly season to taste.