Green chowder with prawns

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• celery stick↗1

  finely chopped

• garlic clove↗1
• petit pois↗300g g
• pack sliced kale200g g
• potatoes↗2

  finely chopped

• low-salt chicken stock cube↗1

  (we used Kallo)

• cooked North Atlantic prawns↗100g g

Step-by-step instructions

1. 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. 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. 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.