I am back visiting home turf, I have been discovering the beautiful picturesque Lymington in Hampshire where my mum has just moved to. It is a beautiful seaside town with access to the Isle of Wight, Southampton and London not being too far a field. It is also the only British seaside town I have seen with a open sea-pool! I thought we only got these in Australia.
I thought I would share with you a delicious recipe that mum threw together over the weekend. Mum has always been a great soup gal and I think it is where I get inspired by many of my soup recipes. You can buy my eBook with 10 soup recipes here. This seaside soup is full to the rafters of veggies and takes on a minestrone style chunky tomato based soup. We added panfried chorizo on top, but if you are a lover of the vegetables, you can have by itself or with some salty haloumi would work well too.
Why its good for you: The carrots are a great source of vitamin A, great for vision and immunity. The tomatoes are high in the phytonutrient lycopene, they are also high in vitamin B6 (immunity, metabolism), C (immunity), K (potassium) and magnesium (for sleep). Celery is a great source of fibre. Onions, ginger and garlic are brilliant antioxidants, great for immunity and perfect for this time of year when winter is creeping in and colds and flu might be lurking. Turmeric is the god of all spices, the active ingredient in turmeric is curcumin, research has shown it to be anti-inflammatory, anti-microbial, anti-fungal and anti-bacterial.
1 Tbsp Coconut oil
2 White Onions, diced
2 Red Onions, diced
6 Sticks celery, roughly chopped
2 Carrots, roughly chopped
4 Sml New potatoes (Charlotte potatoes preferably), finely sliced
1 Tin tomatoes
3 Thumbs ginger, peeled & roughly chopped
3 Garlic cloves, minced
2 Heaped Tsp turmeric
1/2 stock cube
Sea Salt & Pepper
1 Tsp honey
Bunch of chives, finely chopped to serve
To serve: 100g chorizo sausage, roughly chopped & lightly fried
1. Grab a large saucepan, melt coconut oil over a medium heat, add onions, pop lid on and sweat until soft. Add celery, carrots and potatoes, pop lid back on and sweat for 5 or so minutes.
2. Add tin of tomatoes, stock cube and water, bring to the boil, then add garlic, ginger and turmeric and then let it all simmer for 15-20 minutes until potatoes are soft.
3. During this time grab a small frying pan and over a gentle heat, lightly fry the chorizo for around 5 minutes until crispy, then place on a paper towel to soak up excess fat.
4. Check to see if potatoes are soft, if they are, add honey and season to taste with salt and pepper. Serve up your soup in bowls, sprinkle with crispy chorizo and chives.