Spring Vegetable Minestrone with Lemon Garlic Prawns

Preparation Time: 20m
Cook Time: 30m
Total Time: 50m
Servings: 4

August 9, 2024 4.8

Packed with the freshest seasonal vegetables and enlivened with zesty lemon, the dish is a perfect match for succulent garlic prawns. A nourishing meal that captures the essence of spring, it's equally at home on a family dinner table or entertaining guests.

Ingredients:

400g prawns, peeled and deveined
1 onion, chopped
2 garlic cloves, minced
1 leek, chopped
1 zucchini, diced
1 cup peas, fresh or frozen
1 bunch asparagus, trimmed and chopped
1 cup baby spinach
1.5L vegetable stock
Zest and juice of 1 lemon
2 tbsp olive oil
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Crusty bread, for serving

Instructions:

1 Prepare the Minestrone
In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and leek, sautéing until softened. Stir in the diced zucchini, peas, and asparagus, then add vegetable stock and bring to a boil. Reduce heat and simmer until the vegetables are tender. Add baby spinach and stir until wilted. Season with salt and pepper.
2 Cook the Lemon Garlic Prawns
In a separate pan, heat olive oil over medium heat. Add the prawns and cook for 2-3 minutes until they start to turn pink. Add minced garlic, lemon zest, and juice, tossing the prawns in the mixture until fully cooked and fragrant. Remove from heat.
3 Serve
Ladle the minestrone into bowls, topping each with a generous portion of the lemon garlic prawns. Garnish with freshly chopped parsley and a drizzle of olive oil. Serve with crusty bread on the side.