My son Ted, who is now 11, used to love fish. Ted would of eaten any fish if I served it to him. Nowadays Ted is not keen on eating fish apart from prawns and tuna. As a mum I really don’t understand. Ted is not even a teenager and he’s already disliking fish. At least he still enjoys prawns and I know he loves chorizo. Therefore this meal was a winner in house and I hope it will be in yours too.
If you have kids what are there likes and dislike? As a parent do you understand why? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Sharp knife
- Chopping board
- Large saucepan
- Tablespoon
- Teaspoon
- Stirring spoon
Ingredients
- Uncooked prawns x 500g
- Chorizo x 120g
- Onion x 1
- Red pepper x 1
- Carrot x 1
- Tomatoes x 1 400g tin
- Chicken stock x 800mls
- Tomato puree x 2 tbsps
- Dried mixed herbs x 1 – 2 tsp
- Salt and pepper to taste
- Fresh coriander x 1 handful
- Spinach x 1 handful
Method
- Score lengthways with the knife down the chorizo and remove skin.
- Slice the chorizo into 1/2 half centimetre pieces.
- Peel, slice and dice the onion.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice and dice the flesh.
- Peel the carrot and quarter it by slicing lengthways.
- Next chop the carrot into half centimetre pieces.
- Set these ingredient aside.
- Put the large saucepan onto a medium to high heat on the hob.
- Add oil the base of the pan and wait for it to heat up.
- Now add in the chopped chorizo and fry until it starts to turn a golden brown colour.
- Next add in the onion and fry until it starts to soften.
- If the pan gets to hot turn the heat down and add in a little water to stop the ingredients from sticking to the bottom of the pan.
- Add in the carrot and pepper and fry until these start to soften.
- It will take a while but keep going they will soften.
- Once all the ingredients are soft pour over the tomatoes.
- Then to remove the juice from the tin pour in the stock and pour that into the pan.
- Now pour the rest of the stock in.
- Next add in the tomato puree, dried mixed herbs and salt and pepper to taste.
- Turn the heat back up and bring to the boil.
- Add in the pasta and prawns.
- The prawns should take about 3 – 5 minutes to cook.
- Therefore if the pasta takes longer to cook then put the pasta in first then the prawns.
- Turn the heat down and leave to simmer for as per the pasta packet instructions.
- Once the pasta is al dente and the prawns are cooked remove the soup from the heat.
- Chop the fresh coriander and spinach.
- Stir these ingredients into the soup.
- Then serve and enjoy.
Chorizo and Prawn Pasta Soup was delicious. It was easy to prepare and cook. It would make a great mid week meal or and even better quick weekend dish. All the ingredients are freezable so you could make a big batch and freeze it. Although I would leave the prawns and pasta until they soup has been frozen and defrosted. I feel like it would be safer when dealing with seafood. The dish also made delicious leftovers too. However you decide to eat this dinner, as always, please enjoy. Thank you xxx
Googies Kitchen Life 