Mexican soup with guacamole and prawns

soupwithprawnsCarrying on with my health kick, I made a delicious Mexican soup with guacamole and topped it with prawns as my protein. 

This soup will cost you around £8 and serves four people. Rather than using salt to give it flavour, I used chilli and smoked paprika. It not only gives the soup a huge kick, the spice speeds up your metabolism. 

Now I know I haven’t created a traditional guacamole recipe but this is the healthy version that your post-workout body will love you for. Why you ask? Because tomatoes are rich in lycopene, which helps protect your muscles from aches. 

Mexican soup with guacamole and prawns
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  1. 5 prawns
  2. 1 tsp of chilli
  3. 1 tbsp of smoked paprika
  4. 2 roasted peppers
  5. 1 punnet of cherry tomatoes
  6. 1/2 avocado
  7. 500 grams corn (low-sodium)
  8. 250 ml of vegetable stock
  1. Roast the peppers and half the cherry tomatoes in the oven for 30 minutes on 150 degrees Celsius
  2. Heat the corn inside a large pot along with the roasted vegetables
  3. Once the corn is warm, pour in the stock and let the ingredients simmer for 20 minutes
  4. Dice the avocado and chop the remaining cherry tomatoes into a mixing bowl, season with pepper and extra chilli if you like it spicy
  5. Cook the prawns on a medium heat until they are cooked through, leave to one side until the soup is ready
  6. Blend the soup in a food processor, then top with the healthy guacamole and prawns
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