Spicy Prawn Soup
A hot and tangy, winter-warming soup with Goa sausage and fresh prawns.
Ingredients
- 250 g fresh, medium-sized prawns, cleaned, shelled and de-veined
- 150 g choris (Goa sausage), casing removed and chopped
- 200 g ripe, red tomatoes, peeled and crushed
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 medium carrot, finely diced
- ½ tsp dried rosemary
- 1 tbsp olive oil
- 400 ml water or vegetable stock
- Salt
- Feta cheese to crumble on top (optional)
Instructions
- Place a pot on medium heat and gently saute the onion, garlic and sausage in olive oil for 3-4 mins till the onions are soft.
- Add the carrots, a little salt and cook covered for 3-4 mins till the carrots are really soft.
- Now add the rosemary and the crushed tomatoes along with the juice and water/stock. Allow it to boil, then reduce the heat and simmer for 15 mins till all the ingredients amalgamate into a thick mixture. Season with salt.
- Tip in the prawns and simmer for a further 5-7 mins just until they're cooked.
- Serve warm, sprinkled with crumbled feta and drizzled with olive oil.