Mexican Seafood Soup

Ingredients

• 1 lb/ 500g raw shrimp/ green prawns
• 1 liter seafood stock
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 cup gazpacho beans/ chickpeas drained, rinsed
• 3 teaspoons adobo sauce
• 2 tablespoons fresh coriander
• 1 avocado, diced
• 1 jalapeno, sliced
• lime wedges to serve

Instructions

1. Start by peeling and deveining raw shrimp (green prawn) and save the shells for broth.
2. In a large saucepan, add seafood stock and shrimp (prawn) shells, cover and bring to boil over medium heat. Simmer for 5 minutes then strain stock though sieve into a bowl and throw away the shells.
3. Wipe dry your saucepan, add vegetable oil and sauté onion, 1/2 teaspoon chopped jalapeño and diced carrots for 5 minutes. Add stock back to the saucepan and add 1 cup water. Cover and bring to boil, reducing heat and simmer for 15 minutes. Add adobo sauce and mix. Add drained chickpeas and shrimp (prawns), cover and simmer for another 3-4 minutes.
4. Season with salt and pepper to taste.
5. Serve with fresh avocado cubes on top, sprinkle some fresh coriander leaves and add some lime wedges on side.