Soup is a wonderful concoction that warms the heart and fills the tummy. Delight your family with these easy-to-follow recipes!

SEAFOOD & TOMATO SOUP
This soup looks (and tastes) super sophisticated when in fact, it is really quite quick and easy to put together. Both family and guests will applaud when you bring this to the table! Preparation time: 15 minutes. Cooking time: 20 minutes. Serves 4.

1kg fresh clams
300g medium-size prawns,
shelled and de-veined
2 tablespoons olive oil
1 small rib celery (70g), finely diced
1 medium onion (80g), finely diced
2 cloves garlic, roughly chopped
4 sun dried tomatoes (in oil), roughly chopped
1 cup (250ml) chopped (tinned) tomatoes
Or 2 large, ripe fresh tomatoes, skinned, seeded and chopped
Salt, pepper and sugar to taste
2 tablespoon finely
chopped fresh parsley (preferably flat-leaf parsley)

1. Put 1 litre of water to boil and drop clams in. Bring back to the boil and as soon as clams open, remove them with a slotted spoon and drain a colander. If clams are sandy, give them a quick rinse under running water. Remove and discard the (empty) side of the shell from each clam. Set prepared clams aside.

2. Heat oil in a medium-size saucepan over and cook celery, onion and garlic over medium heat until softened and translucent. Add chopped sun dried tomatoes and cook another minute. Add tinned (or fresh) tomatoes and reserved clam cooking water. Bring to the boil, turn down heat and simmer on low heat for 10 minutes.

3. Add prawns, cook 3 minutes and add prepared clams. Season to taste with salt and pepper as well as a good pinch of sugar to balance the acidity of the tomatoes. Stir in chopped parsley and take pan off the heat. Serve immediately.