This yummy soup is pretty quick and easy once you've got your ingredients prepared and is full of goodies to boost your health this winter:
Ingredients 1 brown onion, diced 5mls extra virgin olive oil Pinch of cayenne powder 1 teaspoon paprika 1 teaspoon smoked paprika 1 teaspoon Mexican spice mix (Masterfoods) 1 to 2 zucchini, 1cm thick slices ½ red capsicum, 1cm cubes 2 sticks of celery, sliced ¼ pumpkin, peeled if you prefer and cut into roughly 1cm cubes ½ to 1/3 cauliflower, broken into florets 2 cups vegetable stock (home made or low salt if available) 1 x 420 gram can peeled tomatoes – pureed or a 500ml bottle of passata 500 grams ling or other white fish in season, cubed 4 prawns (peeled) per person Juice of 1 lime Optional garnish: baby spinach, sliced avocado, grilled banana chilli
Method Put the olive oil into a thick based pot When the pot is warm, add the onion and gently sautee till brown Add the celery and fry for a minute or two Then add all dry spices and stir well for just a few seconds so they don’t burn Add the stock then the pumpkin Once the pumpkin starts to soften add the other vegetables – capsicum and cauliflower first then the zucchini Leave to simmer for 10 minutes and add the tomatoes Cook for a further 10 minutes, check the vegetables have cooked but don’t let them overcook! Then add the fish and simmer until the fish is almost cooked. Add the prawns and simmer for another 3 minutes or until they’re just cooked. Add the lime juice, top with washed baby spinach leaves and serve. Garnish with the sliced avocado – enjoy!