Chunky vegetable and prawn tomato bisque GF/DF

A delicious creamy seafood soup, warming and protein rich.


  • 450 g/1lb raw tiger prawns, shelled
  • 2 tbsp coconut butter
1 red onion, chopped
  • 1 fennel bulb, chopped
  • 2 carrots, chopped
  • 400 g can chopped tomatoes
  • 750 ml fish stock
, add more depending on thickness desired
  • pinch of smoked paprika

To serve:

  • fennel tops finely chopped and pumpkin seeds


Melt the coconut butter in a pan and sauté the onion, fennel and carrots for 5-10 minutes until the vegetables begin to soften.

Then add the tomatoes, stock and paprika.

Cover and simmer for 20 minutes.

Add the prawns and cook for a further 10 minutes.

To serve garnish with a few fennel tops and a sprinkling of 
toasted pumpkin seeds.

Gluten Free