SERVES 4
PER SERVING
151 CALORIES
1.4G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 25 MINUTES
2 red large onions, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
600ml fish or vegetable stock
150ml dry sherry
225g cooked prawns
1 teaspoon anchovy paste
2 tablespoons tomato purée
salt and freshly ground black pepper
2 tablespoons low-fat natural yogurt to serve
for the garnish
4 large cooked prawns
fresh dill
1 Heat a large, non-stick saucepan, add the onions, garlic and celery and dry-fry until soft.
2 Add the remaining ingredients except the yogurt and simmer gently for 5 minutes. Pour into a food processor and blend until smooth. Return to the pan and adjust the seasoning.
3 Just before serving stir in the low-fat yogurt. Spoon into serving bowls and garnish each with a large prawn and some fresh dill.
TIP As the prawns need to be eaten fresh this soup is not suitable for freezing