Total Time
15mins
Prep 5 mins
Cook 10 mins

A very quick and easy soup, great as a light appetizer.

Ingredients Nutrition

  • 2 teaspoons oil
  • 1 bunch scallion, chopped
  • 1 (7 ounce) can sweetcorn, drained
  • 1 stalk celery, sliced
  • 1 teaspoon jamaican jerk spice
  • 6 ounces large shrimp, defrosted if frozen
  • 2 tablespoons cornstarch
  • 1 34 pints vegetable stock

Directions

  1. Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
  2. Add the jamaican jerk seasoning and the shrimp.
  3. Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.