Step 1: Build the Vegetable Base

Heat olive oil or butter in a large saucepan over medium heat. Add the onion, carrot, and celery, then cook gently for several minutes until soft and translucent. This slow cooking releases natural sweetness and creates a rounded base for the soup.

Step 2: Add Garlic Carefully

Stir in the garlic and cook briefly until fragrant. Keep the heat moderate so the garlic softens without browning, as burnt garlic can overpower the delicate prawn flavour.

Step 3: Add the Stock

Pour in the stock and bring the soup to a gentle simmer. Allow it to cook for 10–15 minutes so the vegetables infuse the broth fully, creating depth without heaviness.

Step 4: Cook the Prawns Gently

Add the prawns to the simmering soup. Cook for 2–3 minutes, just until they turn pink and opaque. This short cooking time keeps them tender and prevents a rubbery texture.

Step 5: Finish with Lemon and Herbs

Remove the pan from the heat. Add lemon zest, a squeeze of lemon juice, and fresh herbs. Stir gently and taste, adjusting seasoning with salt and black pepper as needed.

Step 6: Rest Briefly Before Serving

Let the soup sit for a minute off the heat. This short rest allows the flavours to settle and balance before serving.