Seafood soup with cherry tomatoes

Ingredients

• 2000 ml water
• 500 ml cold water
• 50 ml olive oil
• 1 medium onion (150 g)
• 2 garlic cloves (6 g)
• 1 celery stalk (50 g)
• 2 carrots (150 g)
• 1 small chilli (optional)
• 1 teaspoon Himalayan salt with chilli flakes
• 2 potatoes (300 g)
• 200 g frozen French green beans
• 500 g frozen seafood mix
• 400 g cherry tomatoes preserved with chilli and basil (homemade)
• 100 ml dry white wine
• 100 ml cream (20% fat)
• 15 g fresh parsley
• 1 lemon (30 ml juice
• optional)

Preparation

1. Take the cream out of the fridge 15 minutes beforehand. Thaw the seafood mix and green beans in the fridge, following the package instructions. Wash and prep the vegetables; chop the onion and garlic, slice the celery, dice the carrots and cut the potatoes into cubes. Keep them in 500 ml cold water until you use them. 2. Heat 50 ml olive oil in a pot. Cook the onion and garlic over low heat, then add the celery, carrots and chilli, if using. Cook for 10 minutes, until the onion is translucent and the carrot starts to soften. 3. Pour in 2000 ml water, add 1 teaspoon salt and the drained potatoes. Boil for 10 minutes, until the carrot is tender. 4. Add the green beans, seafood mix and all the contents of the jar of tomatoes. Turn the heat down to the lowest setting and simmer for 5 minutes, taking the time on the package into account too. The tomatoes colour the broth. 5. Pour in the wine and boil for 2 minutes. Mix the cream with a few spoonfuls of hot broth, add it to the pot and let the soup simmer gently for another 2 minutes. Sprinkle over the chopped parsley and add the lemon juice, if you like; taste and adjust the salt.