SINGLETON'S ' TREAT-MYSELF' SUPER-SOUP: indulgence, low-fat

 If you're spending Easter alone and want to treat yourself, a rich,   soup with lots of lovely seafood is one way to do it...

Super seafood soup to indulge a singleton at Easter
'Mmm.  Absolute bliss!'

Not only does this multi-flavoured rich, high-protein it slip down like a dream, it takes hardly any time to prepare. Ok, it is an indulgence but if on your own at Easter?  You deserve it! 

67 took advantage of M&S' 3 for £12 special on choices of seafood & chicken, which can save up to £5.  Seafood was preferred on this occasion.

The soup, rich and savoury, takes a mere 10 minutes from chopping board to table, and can be made a day in advance.  The seafood is  ready-cooked and only needs blanching in boiling water before serving.  

Cost: £3'ish

Feeds: 1; recipe doubles easily

Ingreds:

   1/2 kilo/1lb tomatoes
   1/2 tbsp olive oil
   1-2 tbsp plain thick yoghurt or single, double or clotted cream
   s & p
   garnish: chopped basil, parsley, chives 

                cream of thick Greek yoghurt

   water or stock

   100gm/3.5 oz pre-cooked mixed seafood collection: any of prawns, calamari, mussels, scallops, langoustine or squares of white fish

Method:

1. Wash tomatoes; cut into quarters (no need to peel)
2. Heat a deep, heavy-bottomed pan on high
3. Meanwhile, blitz toms in food/smoothie processor 1 min or until broken down, add salt
4. Pour boiling water over seafood, set aside until needed
5. When pan is smoking hot, add olive oil, then carefully pour in tomatoes (stand back; it will spit)
6. Turn heat down a little but let the mix bubble away 1-2 mins or until beginning to thicken; take off heat
7. Pour half the soup into a blender; cover with a lid; hold a tea towel over the top (to stop boiling hot soup from flying everywhere, especially on you!). Blitz to a puree.  Repeat with the rest of the tomatoes.
8. Return to pan to keep warm
9. Warm wide flat soup plates by running under a hot tap; fill 2/3 full with soup
10. Drain seafood and build a pretty mound in the centre of the soup that stands clear of the surface; garnish with herbs and a line of double cream 
11. Serve

Comment:

'This is absolutely bliss; the only thing that would make it better is  the company of a much-loved one'.  Retired writer

Tips:

• 67 likes this soup as it is, really rich and tomato-ey, But for a  lighter consistency, and to double the amount, add stock (the photo is a 60-40 mix of soup/stock)
• Leftovers can be diluted with stock and served with protein.  For frugal days, add leftover rice, pasta or veg to make the soup go further.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be used commercially without the author's written permission.