- 1 leek chopped
- 1 fennel chopped (approx. 350g)
- Olive oil
- 2 carrots
- 150g white wine
- 400g tin tomatoes
- 500g water
- 150g prawn flesh
- 70g TMX vegetable stock
- 1 tsp smoked paprika
- 100g cream
- Extra prawns fried for garnish
Add leek, fennel and carrot to the bowl and chop on Speed 6 for 10-15 seconds, using the spatula to help move it around. Add some oil and cook for 10 minutes at Varoma Speed 1.
Add white wine and cook for 1 minute at Varoma Speed 1.
Add remaining ingredients except cream and cook for 15 minutes at 100deg Speed 1. Blend by slowly taking the dial to Speed 8 (remove MC and put basket on top to help steam escape) for 30 seconds to 1 minute to get your preferred consistency.
Serve with prawns pan fried in olive oil and butter.