Yellow Velvet Soup with Prawns Recipe

Yellow Velvet Soup with Prawns Recipe

How To Make Yellow Velvet Soup with Prawns

This smooth and rich yellow velvet soup is made flavorful with its creamy veggie mix, plump prawns, and a chunky spicy relish, for a belly-filling meal!

Preparation: 10 minutes
Cooking: 24 minutes
Cool Time: 10 minutes
Total: 44 minutes



For Prawns:

  • ¼tspchili powder
  • 1tsplime juice,fresh
  • 2tbsphoney
  • 1tbspcilantro,chopped
  • 6prawns,(jumbo shrimp)
  • salt and freshly ground pepper

For Soup:

  • 1tspextra virgin olive oil
  • 1medium onion
  • 4fresh corn ears
  • 2small yellow squash
  • 1tspgarlic,minced
  • 1bay leaf
  • 2cupsvegetable stock
  • ½cupheavy cream
  • salt and freshly ground pepper
  • cilantro sprigs

For Relish:

  • 1poblano chili pepper
  • ¼cupextra-virgin olive oil
  • 3fresh corn ears
  • ½small red onion
  • ½small red bell pepper
  • ½small yellow bell pepper
  • ½small green bell pepper
  • 1small jalapeno pepper
  • 1tbspfresh marjoram,minced
  • ¼cuplime juice,fresh
  • dashgreen Tabasco sauce
  • salt and freshly ground pepper



  1. Combine the chili powder, lime juice, honey, and cilantro.

  2. Add the prawns and marinate in the chili powder mixture for 1 hour.

  3. Grill or sauté prawns for 2 minutes on each side. Season with salt and pepper to taste.


  1. In a 6-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent.

  2. Add the corn kernels and squash, cook for 4 to 5 minutes. Add the garlic and bay leaf. Cook for an additional 2 minutes.

  3. Stir in the vegetable stock and 2 cups water and bring to a boil. Reduce to a simmer, and cook for about 15 minutes until the vegetables are soft.

  4. Stir in cream and return to a boil. Season with salt and pepper to taste.

  5. Cool for 10 minutes.

  6. Puree the soup in a blender and strain through a sieve. Adjust seasoning to taste.


  1. Roast the poblano in a pan on the stovetop, or in a broiler until completely charred.

  2. Place the poblano in a paper bag, close the bag, and let stand for 15 minutes.

  3. Remove from the bag, peel off the skin, remove seeds, and dice.

  4. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the corn kernels and cook for 3 to 4 minutes until the corn brightens in color. Drain. Set aside to cool.

  5. Place the diced vegetables in a bowl. Add the poblano, remaining olive oil, corn, marjoram, lime juice, and tabasco.

  6. Stir to blend well. Season with salt and pepper to taste.

  7. Serve and enjoy!


  • Calories: 360.57kcal
  • Fat: 19.18g
  • Saturated Fat: 6.43g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 9.83g
  • Polyunsaturated Fat: 2.03g
  • Carbohydrates: 48.31g
  • Fiber: 6.20g
  • Sugar: 15.93g
  • Protein: 7.26g
  • Cholesterol: 34.73mg
  • Sodium: 977.67mg
  • Calcium: 94.96mg
  • Potassium: 922.04mg
  • Iron: 2.47mg
  • Vitamin A: 147.21µg
  • Vitamin C: 80.79mg
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