Prawn, corn and cauliflower chowder

Instructions

1. In a pot, heat olive oil over a medium heat. Add onion, carrot and garlic and cook, stirring, until soft (about 5 minutes). Add potato and cauliflower and stir to combine, then add stock and 1 cup of water.
2. Bring to boil, reduce heat and simmer for 8-10 minutes, covered, until potato is soft. Add corn, paprika and prawns. Bring back to a simmer and cook for 5 minutes more, until prawns are cooked through. Add milk and stir through. Remove from heat.
3. Pour half of the soup out into a bowl. Blend remaining soup using a stick blender, until smooth. Add other half of soup back in. Re-heat if necessary.
4. Serve garnished with black pepper, chives, and a dollop of light sour cream or yoghurt, if using.