Make a warming bowl of our healthy green chowder for a hearty midweek meal. This simple soup is low in fat and calories and delivers two of your 5-a-day
Prep:10 mins
Serves 4
1 tbsp olive oil1 onion, finely chopped1 celery stick, finely chopped1 garlic clove300g petit pois200g pack sliced kale2 potatoes, finely chopped1 low-salt chicken stock cube (we used Kallo)100g cooked North Atlantic prawns
STEP 1Heat the oil in a saucepan over a medium heat. Add the onion and celery and cook for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in the petit pois, kale and potatoes, then add the stock cube and 750ml water. Bring to the boil and simmer for 10-12 mins until the potatoes are soft.STEP 2Tip ¾ of the mixture into a food processor and whizz until smooth. Add a little more water or stock if it’s too thick. Pour the mixture back into the pan and add half the prawns.STEP 3Divide between four bowls and spoon the remaining prawns on top. Can be frozen for up to a month. Add the prawns once defrosted.
