15-minute soup

How to make 15-minute soup recipe

Serves 4–6

Preparation time 10 minutes, Cooking time about 15 minutes

Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 thick slices of day-old bread, crusts removed, broken into pieces
2 tomatoes, roughly chopped
1 litre (1¾ pints) vegetable stock
200 g (7 oz) frozen peas
1 teaspoon pimentón dulce (mild paprika)
100 ml (3½ fl oz) fino sherry
250 g (8 oz) raw tiger prawns, peeled
1 hard-boiled egg, shelled and finely chopped
2 tablespoons finely chopped parsley
salt and pepper

Method:
Heat the oil in a saucepan, add the onion, garlic and bread and cook over a medium heat, stirring frequently, for 3–4 minutes.

Stir in the tomatoes, stock, peas, pimentón and sherry and bring to the boil. Reduce the heat and cook over a medium heat, stirring occasionally, for 3–4 minutes.

Add the prawns and cook, stirring, for 5–7 minutes or until the prawns turn pink and are cooked through. Remove the pan from the heat and season to taste with salt and pepper.

Ladle into warmed shallow bowls, scatter over the egg and parsley and serve immediately.

For Indian chicken & chickpea soup, put 400 g (13 oz) can chopped tomatoes and 400 ml (14 fl oz) water in a saucepan, stir together and warm through over a gentle heat. Meanwhile, chop 4 cooked chicken breasts into chunky pieces, removing any skin, and shred 150 g (5 oz) Savoy cabbage.

Stir the chicken, cabbage, 2 teaspoons curry paste, a drained 400 g (13 oz) can chickpeas and 1 crumbled chicken or vegetable stock cube into the tomatoes. Stir well, cover and cook over a high heat for 6 minutes or until the soup is piping hot and the cabbage is just tender. Serve with warm garlic naan bread.

15-minute soup