• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 1 red pep­per, sliced
  • 125g/4oz pota­toes, chopped
  • 300g/11oz shelled king prawns, rough­ly chopped
  • 200g/7oz green beans, rough­ly chopped
  • 200g/7oz tinned chopped toma­toes
  • 750ml/3 cups chick­en or fish stock/broth
  • 1 tsp each dried mixed herbs
  • 2 tb­sp toma­to puree/paste
  • 1 tb­sp an­chovy paste or 2 tb­sp Worces­ter­shire sauce
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & pep­pers in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the prawns are cooked through and the pota­toes are ten­der. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup. Sea­son and serve.
  3. If you don’t have an­chovy paste or Worces­ter­shire sauce you could add a lit­tle cooked streaky ba­con for ad­di­tion­al salty depth.