Roasted pepper, tomato prawn soup

Roasted pepper, tomato prawn soup

Health benefits:

  • Soothing & satisfying
  • Easy to digest
  • Omega 3 fatty acids


 Serves 4 

Preparation & cooking time 25mins  


  • 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)  



  • 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. 


  • Wheat-free
  • Gluten-free
  • Dairy-free