Spanish Fish and Tomato Soup
A nice light meal for a summer afternoon
- Time
- 30 minutes
- Serves
- 4
- Calories
- 286
Ingredients
- 1 Onion, chopped
- 1 tsp Ground Coriander
- 20g Spring Onion, sliced
- 5g Red Chilli, sliced
- 750g Fresh Tomatoes, chopped
- 2 Cloves Garlic, crushed
- 336g Chickpeas, drained and rinsed
- 25g Greek Feta, crumbled
- 400g White Fish Fillets, cut into large chunks
- 300g Sweet potato, chopped into cubes
- 1/2 tsp Oil
- 2 Cup Water
Method
- Place a pot over a medium heat and sauté the onion, garlic, tomato, coriander and sweet potato in the oil.
- Add the chick peas, fish, 1 cup of water, half the chilli and half the spring onion.
- Bring to the boil the simmer for 5 minutes.
- Stir through the remaining chilli and spring onion or sprinkle on top as garnish.