Prawn Soup with Oats Recipe

This hearty soup is as appetising as it is nutritious. Energising, fibre-rich oats replaces flour to aid heart-health and immunity. Prawns abound in protein and healthy fats (great for fitness buffs), and its zinc content helps strengthen bones. Usually served with crusty loaf, this delicately flavoured soup makes for a wholesome, heart-warming meal.

Cooking time
10 min
Fit Foodie Index


    • Saffola Aura Refined Olive & Flaxseed Oil 1 tbsp
    • Onion,finely chopped 2 tbsp 
    • Red bell pepper,finely chopped ½ cup 
    • Celery,finely chopped ¼ cup
    • Garlic,crushed 1 tsp
    • Mustard powder 1 tsp 
    • Paprika 1 tsp 
    • Saffola Masala Oats-Italian 1 packet 
    • Vegetable stock 2 cups
    • Bay leaf 1
    • Prawns,shelled and peeled 1 cup 
    • Salt 1 tsp 
    • Pepper 1 tsp 
    • Spring onions,finely chopped 2 tsp 


How to make Prawn Soup with Oats

    • Heat Saffola Refined Olive & Flaxseed Oil in a pan. Gently sauté onions, chopped red bell peppers, celery and garlic till all of it soften.
    • Stir in mustard powder, paprika and Saffola Masala Oats-Italian. Cook for 3 minutes over gentle heat, stirring occasionally.
    • Pour stock gradually, stirring until it blends. Add the bay leaf and bring to a boil. 
    • Reduce heat and simmer for 5 minutes or till the soup thickens, stirring occasionally.
    • Add prawns and cook for about 5 minutes. Once the prawns turn pink and curl up, remove from heat. 
    • Sprinkle salt, pepper and spring onions on top. 
    • Serve warm in soup bowls, or scraped coconut shells for special occasions.


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