Ingredients
- 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
Instructions
- Heat a saucepan that has been sprayed with oil. Add onion, celery and zucchini and cook gently for 2 minutes.
- Stir in flour, then warm milk. Add tomato paste, roasted capsicum, lemon zest, lemon juice, chives, parsley, nutmeg and evaporated milk.
- Heat through until hot, but not boiling. Add the prawn meat and cook for a further 5 minutes.
- 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
“Beautiful.”
– Tiffany, gastric band