Roasted capsicum soup with prawn and chorizo bites - Healthy Inspirations

Roasted capsicum soup with prawn and chorizo bites

Serves 6

Reset: Suits phases 2-4
Great Shape: 1/2 protein, vegetable, fat


12 medium raw prawns, peeled and deveined
1/2 clove garlic, finely minced
1/4 tsp Italian seasoning
1/2 Tbsp lemon juice
1 ½ Tbsp extra-virgin olive oil
1 Tbsp chopped fresh parsley 
4 red capsicum, quartered and deseeded
1 cup crushed tomato
1 tsp salt
1/2 tsp red chilli flakes, adjust to your taste
1/2 Spanish chorizo, sliced into 1 cm rounds


  1. In a medium bowl, combine prawns, garlic, Italian seasoning, lemon juice and olive oil; toss to coat well and marinate in the refrigerator for 30 minutes.
  2. Meanwhile, roast the capsicum in a hot cast iron skillet until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. 
  3. Peel and discard the capsicum skin. Transfer to a blender and add the crushed tomato, salt, and chili flakes. Pulse until smooth and divide into small bowls. Set aside. 
  4. Skewer one prawn and one round of chorizo onto wooden skewers. Repeat the same process with the remaining prawns and chorizo.
  5. Working in batches, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the prawns are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Season with salt and pepper and arrange three prawn skewers into each bowl with the soup. Garnish with fresh parsley and serve immediately.

Note: Using 1 prawn skewer per serve and shooter glasses instead of soup bowls, this makes a gorgeous party appetiser.