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Prawn and Chorizo Soup

Servings 3 -4


  • 2 tablespoons olive oil
  • 1 brown onion small diced
  • 1 carrot small diced
  • 2 sticks celery small diced
  • 3 cloves garlic crushed
  • oz 100g Spanish chorizo sausage cut into thin ½ moons
  • 14 oz 400g tin chopped tomatoes
  • 2 cups chicken stock
  • 1 teaspoon smoked paprika
  • 2 tablespoons soft brown sugar
  • good pinch ground chilli
  • 2 pinches sea salt
  • 1 cup frozen peas
  • 7 oz 200g medium sized shrimp or prawns


  • In a medium to large sized pot or saucepan heat the olive boilover a medium to high heat. Add the diced onion, carrot, celery and crushed garlic and sauté for about a minute. Add the chorizo sausage and continue to cook for another minute.
  • Add the chicken stock to the pot first, followed by the chopped tomatoes. Stir well whilst adding the smoked paprika, soft brown sugar, chilli and sea salt.
  • Continue to heat the soup over a medium to high heat and when the liquid begins to boil add the shrimp and frozen peas and continue to cook for around 5 minutes or until the shrimp start to turn pink. Remove the pot from the heat and let stand for 5 minutes before serving.