Guest Recipe: Helen's Prawn and Vegetable Soup

Looking for something warming, filling and healthy to eat this winter? 

Today's recipe is submitted by a friend of mine who has supported me throughout my weight loss journey. 

It's an ideal recipe for those of you on the go, as you can make it at the beginning of the week, store it in 8 individual containers and heat them up when required. 

Nutritional Info per serving:
Calories: 300;  Fat: 12g; Carbs: 37g; Protein: 12g

You'll need:

300 g prawns

3 leeks

1 kg baby new potatoes

1 whole cabbage

2 cubes of chicken stock

1.5 litres of water

Water to cover pan

300 ml creme fraiche

1 bunch of fresh dill

1 lemon

100 g pearl barley

Salt to taste

Preparation

1. Boil the water and add the chicken stock. Put in large stock pan and leave to simmer with pearl barley for 12 minutes. Cut potatoes into halves. Zest and juice the lemon and set to one side.

2. Add the potatoes to the pan and add salt to taste (or none), and leave for 15 mins. Chop leeks and cabbage into small pieces, and remove stalks from bunch of fresh dill and chop.

3. Add creme fraiche and lemon zest and juice and stir until mixed. Add cabbage and leeks, and add water until in line with the top of the vegetables. Leave for 5 minutes.

4. Add dill and prawns and heat until prawns are piping hot, then bring off heat. Serve or portion out into 8 containers for the fridge.