5 Spanish SOUPS to BEAT the WINTER BLUES

To make the sopa castellana (Spanish garlic soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 5 cloves of garlic cut into large chunks and 1/2 onion finely diced, mix with the olive oil, after 4 minutes add in 4 slices of baguette bread cut into 1/2 inch squares and mix together, once all the olive oil has been absorbed by the bread, add in a generous 1/2 tsp of sweet smoked paprika and season with sea salt & black pepper, mix it all together, then add in 1 cup of vegetable broth and 1 cup of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in 2 organic eggs and place a lid on the pan, after 3 minutes the eggs should be perfectly poached, remove the pan from the heat and serve on shallow bowls

To make the sopa de mariscos (Spanish seafood soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and mix together, then add in a generous 1/4 cup of white wine and cook for 2 minutes, then season with sea salt & black pepper and mix it all together, next add in 2 cups fish broth, give it a gentle mix and bring to a boil, once it comes to a boil add in 7 oz of cod cut into 1/2 inch squares (seasoned with salt & pepper), 8 raw peeled & deveined shrimp (seasoned with salt & pepper) and 10 frozen clams, give it a quick mix and place a lid on the pan, after 5 minutes remove the pan from the heat and serve on shallow bowls

To make the potaje de garbanzos (Spanish chickpea & spinach soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp of sweet smoked paprika and a 1/2 tsp of cumin powder, mix together, then add in 1/2 cup of canned tomato sauce, 1 15oz can of chickpeas (drained & rinsed) and season with sea salt & black pepper, mix it all together and cook for 1 minute, then add in 1 1/2 cups of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in 2 cups of fresh spinach and season again with sea salt, give it a quick mix and place a lid on the pan, after 2 minutes remove the pan from the heat and serve on shallow bowls

To make the sopa de verdudas (Spanish vegetable soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 2 sticks of carrot cut into 1/4 inch rounds and 2 stocks of celery also cut into 1/4 inch rounds, continue to mix and cook for another 3 to 4 minutes, then season with sea salt & black pepper and mix it all together, next add in 3 cups of vegetable broth, give it a gentle mix and bring to a boil, once it comes to a boil add in 1/2 cup of thin pasta noodles, give it a quick mix and place a lid on the pan, after 7 to 8 minutes remove the pan from the heat and serve on shallow bowls

To make the sopa de alubias y bacalao (Spanish white bean & cod soup), heat a saucepan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in a generous 1/2 tsp sweet smoked paprika and mix together, then add in a generous 1/2 cup of canned diced tomatoes, 1 15oz can of white beans (drained and rinsed) and season with sea salt & black pepper, mix it all together and cook for 1 minute, then add in 1 1/2 cups of cold water, give it a gentle mix and bring to a boil, once it comes to a boil add in a 12 oz fillet of cod cut into 1 inch pieces (seasoned with salt & pepper), give it a gentle mix and place a lid on the pan, after 5 to 6 minutes remove the pan from the heat and serve on shallow bowls