Prawns and Peppers Soup With Braided Breadsticks

A new recipe pushing the boundaries of flavours. Prawns and peppers, together in a warm bowl of soup to enjoy with your family and friends. Accompanied by a glass of white wine, is a fantastic starter to amaze all those around you.

If you like the veggie option, prawns can be substituted by Tofu. Although, is preferred that tofu is marinate in some olive oil and chilly flakes 1h before starting to cook the recipe.

If you are not a prawns fan you can substitute it with some cod without the skin.

Hope you will enjoy it!

For the soup:

200 gr of potatoes

4 peppers (two red and two yellow)

100 gr of carrots

2 red onions

2 cloves of garlic

150 gr of king prawns

3 tsp of salt

600 mL of water

2 tsp oh white wine

4 tbsp of milk

parmesan to taste

butter to taste

black pepper to taste

olive oil to taste

Spring onions for decoration

For the breadsticks:

300 gr of flour

3 tbsp of olive oil

180 mL of cold water

Chilly pepper flakes to taste

Red food colouring

Add one onion, one potato, a small portion of the red and yellow peppers to some water and 2 raw king prawns (~600 mL). Let it boil for 15 min up until the water as absorbed the flavours.

Chop one onion, 2 potatoes, and the yellow peppers in small cubes and leave them aside.

In a separate bowl repeat the same process by chopping the red peppers instead.

Place a pan with some olive oil on the stove up until the pan is hot.

Add the prawns with 2 tsp of white wine and one pinch of salt and cook for 3 min.

Place the prawns on a plate and let them cool down.

Using two different pots, cook the vegetables chopped in step 2 (one pot for the vegetables with the red pepper and one with the vegetable with the yellow pepper). After 1 min of them being on the stove, add half of the water from the vegetable stock.

Leave them to boil for 30 min (mix the soup from time to time to avoid any burnings).

Once 15 min have passed, add half of the prawns equally split within the two soups.

Add the water (180 mL) to the flour and knead the dough. Once the flour is compacted in a small ball, att the 3 tbsp of oil and continue to mix up until the dough as a smooth surface.

Divide the dough in two equal parts. On one side add the chilly peppers to taste (I added 3 tsp) and on the other side some red food colouring (you can choose the colour that you prefer!).

Divide each dough in 5 separate pieces and roll each piece by cutting them at the preferred length (mine were 15 cm each).

Bread together one white and one red piece of dough.

Place them on a baking tray and spread some olive oil.

Cook for 35 min at 180C.

In the meantime, the soups should be entirely cooked. To ensure that everything is cooked try with a fork to "stab" some of the vegetables. If the fork goes through them easily, then the soup is cooked.

Add 2 tbsp of milk to each soup and mix it using a mixer or a blender.

Once mixed add to the soup, to taste, butter (I added 2 tsp), parmesan cheese and black pepper.