The season of warm and comforting soups is gradually reaching to an end, as we are getting ready to welcome Spring-Summer. No matter how hard I try, I am not being able to say goodbye to those steaming bowls of goodness; therefore, today, I am presenting my recipe for a very healthy prawn and turnip soup, with predominantly spiced by ginger.
Turnips are considered very healthy seasonal vegetables that are rich in Vitamin C. With all the seasonal flu and fever going around, consumption of Vitamin C has become most important.
In this soup, I have used my choice of vegetables to go with the main two ingredients. Feel free to use any vegetable of your choice.
This recipe serves four.
- 10-12 large prawns; I have used frozen de-veined and cleaned prawns,
- 1 medium to large sized turnip, cut in slices,
- Half cup each of sliced carrot and green bell pepper,
- Two spring onions chopped,
- 1 tablespoon of very thinly sliced ginger,
- 1.5 cups of chicken broth,
- Half teaspoon of corn flour (optional)
- Olive oil to fry.
- Lightly sauté the prawns, with very little salt. Fry till the prawns are lightly golden in colour and keep aside.
- In a large heavy bottomed pot, drizzle two tablespoon of olive oil,
- Add all the chopped vegetables along with the spring onions,
- Add salt and fry till the vegetables are half done, covering the pot.
- Now add the ginger and fry for 4-5 minutes,
- Add the prawns and fry for a minute,
- Now add the corn flour and chicken broth and cover and cook for 6-7 minutes,
- Adjust the thickness of the soup as per your taste, by adding more or less water,
- Add pepper powder and switch off the flame.
Serve this soup with a garnishing of coriander and pepper powder.
Hope you enjoy this recipe! Stay tuned for many more healthy recipes.