This isn't actually a soup. Well it is, but normally soup has more liquid than other ingredients, so I suppose this more of a broth. Either way, it's the perfect lightweight, healthy meal that's quick and easy to cook. The original recipe came from Lyndsey Bareham's column in The Times, but I've made a few tweaks to give it my own twist.

Serves 2.

250g Jersey Royal new potatoes
1/4 vegetable stock cube
1-2 cups of water
1 lemon, zest and juice
200g raw king prawns, peeled
200g peas
100g green beans, chopped into 2cm pieces
1 tbsp creme fraiche

Rinse the new potatoes and chop into bite size pieces (about 2cm square). Put the potatoes in a wide saucepan (I actually use the wok to cook this in) and pour over enough water to just cover them. Sprinkle with a tiny corner of vegetable stock cube. Bring to a gentle simmer and cook uncovered for 8 minutes or so, or until the potatoes feel slightly soft when poked with a knife.

Add the zest and juice of the lemon and the prawns, stir, and cook for another 2 minutes. Now add the peas and beans and cook for 1 minute.

Remove from the pan, and stir the creme fraiche into the juice.

Serve in bowls with plenty of the liquid, a grind of black pepper, and a big wedge of lemon.



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