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Low-Fat Diet: Cream of Celery and Prawn Soup Recipe


This fragrant, smooth soup may be served hot or chilled and takes only a few minutes to prepare.

PREP TIME: 5 min (3 h chilling)
COOK TIME: 5 min
READY TIME: 3 h 10 min
CALORIES: 100 Kcal

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  • 1 x 300 g (10 oz) can condensed cream of celery soup
  • 300 ml (½ pint) semi-skimmed milk
  • ½ teaspoon paprika
  • ½ teaspoon white pepper
  • 2 tablespoons very low fat natural yogurt
  • 50 g (2 oz) cooked peeled prawns, defrosted if frozen (optional)
  • Snipped fresh chives, to garnish


1 Mix the celery soup and milk in a saucepan. Add the paprika a little at a time, to taste, and white pepper. Bring to simmering point, stirring constantly, for 5 minutes, then take the pan off the heat.

2 If serving the soup hot, stir in the yogurt and prawns, if using, and reheat gently for about 2 minutes. Do not boil. Serve in heated bowls, garnishing each portion with snipped chives.

3 If serving the soup chilled, pour the soup into a bowl and leave to cool. Stir in the yogurt and prawns, cover the bowl and chill for at least 3 hours. Serve the soup in chilled bowls, garnishing each portion with snipped chives.


  • Calories: 100 Kcal
  • Protein: 2 g
  • Fat: 5 g
  • Carbs: 11 g