Description
A light and flavorful Italian-style prawn soup featuring succulent prawns simmered in a rich tomato and herb broth, finished with a zesty and fresh kale gremolata topping. Perfect as a wholesome dinner, this soup balances hearty ingredients with bright, citrusy notes for a satisfying meal.
Ingredients
Soup:
- 1 lb prawns, peeled and deveined
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable or seafood broth
- 1 tsp oregano
- 1 tsp chili flakes (optional)
- Salt and pepper, to taste
Kale Gremolata:
- ½ cup finely chopped kale
- 1 tbsp lemon zest
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, vegetable or seafood broth, oregano, chili flakes (if using), salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
- Cook Prawns: Add the peeled and deveined prawns to the simmering soup. Cook for 3–4 minutes or until the prawns turn pink and are fully cooked through.
- Prepare Kale Gremolata: In a small bowl, combine the finely chopped kale, lemon zest, minced garlic, olive oil, and a pinch of salt. Mix well to create a fresh and zesty gremolata.
- Serve: Ladle the hot soup into bowls and top each serving with a spoonful of the kale gremolata for a fresh and vibrant finish.
Notes
- For an extra layer of flavor, add a splash of white wine when sautéing the onions and garlic.
- This soup pairs wonderfully with crusty bread for dipping.
- You can substitute kale with parsley or cilantro if preferred.
- Adjust chili flakes to control the heat level.
- Use seafood broth for a richer, more pronounced seafood flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
