SOUP'S up

Get creative with the classics and slurp on something satisfying and hearty this season

- ALISON ROBERTS, SHANNON LAVERY

MEXICAN-STYLE PRAWN SOUP

PREP 15 MINS COOK 50 MINS SERVES 4 (AS A LIGHT MEAL)

1 Tbsp olive oil

1 carrot, finely chopped

1 stalk celery, finely chopped

1 long green chilli, finely chopped

1 red onion, finely chopped

3 cloves garlic, crushed

1 tsp smoked paprika

1 tsp ground cumin

1 tsp dried oregano

1 Tbsp passata

1 orange sweet potato, cut into 2cm cubes

400g can no added salt chopped tomatoes

350ml water

350g raw prawns, peeled and deveined

1 avocado, chopped

½ bunch coriander, leaves torn 1 lime, cut into wedges, to serve

1 Heat oil in a large saucepan over medium heat. Add carrot, celery, chilli and three-quarters of the red onion to the pan. Cook, stirring occasionally, for 10-15 minutes or until the vegetables soften.

2 Add the garlic, paprika, cumin and oregano to the pan. Cook, stirring, for 1 minute. Stir in the passata and cook, stirring, for another minute. Add the sweet potato, canned tomatoes and water. Cover and bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 25-30 minutes or until the sweet potato is completely tender.

3 Add the prawns to the pan and simmer for a further 5 minutes or until they have turned pink and are cooked through.

4 Divide the soup between serving bowls. Stir the remaining red onion through the avocado and spoon over the soup, with the coriander. Serve with lime wedges.