Feeling for a hearty soup, look no further than this delicious Octopus soup. Created by Chef Schulz (Instagram)
Prep Time: 5 minutes
Cook Time: 20 minutes
3/4 pound Toppits Cooked Octopus
1/2 cup of tripoline pasta (or you can use farfalloni)
2 litres of vegetable stock (or chicken stock)
2 tablespoons of fish sauce
1/2 cup fresh baby kale leaves
4 tablespoons lemon juice
2 medium sized fresh radish, sliced
Salt and pepper to taste
Defrost Toppits Cooked Octopus according to packaging guide.
Once octopus is defrosted, dry it off and barbecue it for a few minutes on each side. If you do not have a barbecue, cut into pieces and pan-fry for a few minutes with olive oil. Once octopus has cooled down, cut into bite-size pieces, place into a bowl and toss with lemon juice, set aside for a few minutes.
Prepare 2 L of vegetable stock into a pot. Bring the stock to a boil, add the pasta. Occasional stir the pasta. Cook the pasta until al dente.
Add the octopus, fish sauce, kale leaves and radishes to the pot. Salt and Pepper to taste. Simmer for five more minutes and serve.