This is a really quick soup to make, its quite thick and chunky, and with a little less water could even make a pasta sauce.
Its basically a few things thrown together, so I the amount of water added is a little vague, but here’s how I made it:
– put some oil in a pan with a pinch of cumin seeds (I love the smell of cooking cumin seeds)
– add an aubergine chopped into cubes (to me, no dish Mediterranean without including aubergines)
– add a courgette, also chopped into cubes
– season with salt and pepper and pour a couple of mm of water in the pan to help cook the veg quicker and stir until getting soft
– add one diced chorizo sausage(the cooking chorizo you can buy from supermarkets, if you buy already diced chorizo its probably around 1/3 of the pack)
– also add around 10 halved cherry tomatoes, or 2 normal tomatoes
– when the tomatoes go a bit mushy, add water until it just covers the vegetables, and a good squeeze of tomato puree and a bay leaf
– season again, bring to the boil and simmer for 10 minutes
If you’ve read this blog before you may already know that I like a bit of spice in my food, so a added a couple of teaspoons of a chilli dipping sauce that my father in law recently brought us from Mexico – I think its made up of olive oil and dried smoky chilli flakes , so gave the soup a really nice heat.
Eat when you are ready!