Creamy Prawn Soup

Makes 4 Cups
Creamy Prawn Soup


  • Oil spray
  • 2 tablespoons grated onion
  • ¼ stick celery, finely diced
  • ¼ cup zucchini, grated
  • 2 teaspoons plain flour
  • 1 cup warm low fat milk
  • 2 tablespoons roasted capsicum, rinsed and diced
  • 1 tablespoon tomato paste
  • 1 teaspoon lemon zest, finely grated
  • 2 teaspoons lemon juice
  • 2 teaspoons chives, chopped
  • 2 teaspoons parsley, chopped
  • Pinch of nutmeg
  • 375ml can low fat evaporated milk
  • 300g green prawn meat
  • Freshly ground black pepper


  1. Heat a saucepan that has been sprayed with oil. Add onion, celery and zucchini and cook gently for 2 minutes.
  2. Stir in flour, then warm milk. Add tomato paste, roasted capsicum, lemon zest, lemon juice, chives, parsley, nutmeg and evaporated milk.
  3. Heat through until hot, but not boiling. Add the prawn meat and cook for a further 5 minutes.
  4. Serve warm.


“This is brilliant.”

Alan, gastric band

“We really like this…. my husband even ate the full dish.”

– Deb, gastric band

“This was my favourite soup! Its texture and its delicately was favoured at my dinner party.”

– Robyn, gastric bypass


– Tiffany, gastric band