Name: Green chowder with prawns
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 celery stick finely chopped; 1 garlic clove; 300g petit pois; 200g pack sliced kale; 2 potatoes finely chopped; 1 low-salt chicken stock cube (we used Kallo); 100g cooked North Atlantic prawns

Ingredients

4 serv.

1 tbsp olive oil
1 onion finely chopped
1 celery stick finely chopped
1 garlic clove
300g petit pois
200g pack sliced kale
2 potatoes finely chopped
1 low-salt chicken stock cube (we used Kallo)
100g cooked North Atlantic prawns

Instructions

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1 Heat 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.
2 Tip 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.
3 Divide between four bowls and spoon the remaining prawns on top. Can be frozen for up to a month. Add the prawns once defrosted.