Rocket and prawn soup

This soup is the very metaphor of culinary excellence: it combines small quantities of fine ingredients cooked to taste at their best in a uniquely flavoured dish of rocket with prawns.

  • 25 min
Rocket and prawn soup


  • 150-200 g rocket leaves
  • 40 ml olive oil
  • 20 g butter
  • 250 g shelled prawns
  • 1 clove garlic
  • 1 tbsp Vegeta All-Purpose Seasoning
  • multicolour pepper mix
  • 200 ml cooking cream
  • 100 ml lemon juice


  1. Rinse and carefully dry the rocket leaves. In a skillet, quickly fry small batches of rocket leaves with a little olive oil and transfer to paper towels to drain.
  2. Add butter to a saucepan and quickly fry the prawns with a little minced garlic, dust with corn starch, then stir and add the lemon juice. Top with 3 cups of water and bring to the boil. Add one tablespoon of Vegeta and cook the soup for 10 minutes.
  3. Finely chop the drained rocket leaves and add to the soup. Cook briefly, then add the cream and season with freshly ground multicolour pepper mix.

Serving: Serve with gourmet meat or fish dishes.

Chef's tip: You can squeeze a little lemon juice over the prawns before cooking. Just make sure to cook within 20 minutes of doing this or the lemon will overpower the prawns. You can stir a few chopped rocket leaves into the soup just before serving for added texture.