My gorgeous husband is a specialist in soups, I must say this.
However I am trying to beat him with strange combinations and amazing results.
He has promised to cook me some soups during the winter and I will wait for that and share with you here. Until there, here it is a delicious soup.
- 2 medium Sweet-potatoes
- 1 Leek
- 2 carrots
- 1 celery sticks
- 1 teaspoon of grated ginger
- 1/3 of a chilli
- 1 glove of garlic
- water or vegetable stock (just enough to cover the veg)
- olive oil
-320g of seafood mix (prawns, mussels and clams)
-1tablespoon of tomato paste
-1 clove of garlic
-salt (or garlic salt)
- 2 tablespoons of white wine
-basil pesto (I normally buy it)
. Cut the sweet-potatoes in small chunks, put in a baking tray, season with chilli, garlic with-out skin, olive oil and salt. Roast in a pre-heated oven at 180C until cooked
. Meanwhile, chop the leek, carrots, ginger and celery
. In a pan or soup pot, add a drizzle of olive oil and put in the 3 chopped ingredients and cook on a medium heat until they have a golden colour.
.season with a pinch of salt and grated ginger
. as soon as the sweet-potatoes are cooked, remove from the oven and add them to the pan and cover with stock/water, Stir, and bring till the boil and remove from heat
.let them cool down a bit before pass throw the liquidizer or using a normal blender
. in a pan add a drizzle of olive oil, a garlic clove and the tomato paste, stir a bit and add the sea food mix
. season with some salt, black-pepper and the white wine and let to cook for at least 5 minuets'
. at the end, add some chopped coriander
. mix together the rocket, grated carrots and a teaspoon of basil pesto (or you can do a simple dressing with 3 measures of olive oil for 1 of balsamic vinegar and a pinch of salt)
So, soup in a bowl, followed for the seafood mix and on top, some lovely rocket salad and that’s it, a fresh and quite spicy soup.