Hearty Seafood and Vegetable Soup

Table of Contents hide

- 1 onion, roughly chopped
- 2 cloves garlic, crushed
- A handful of fresh parsley

- 600 g seafood (shrimp, squid, mussels; you can also add small pieces of white fish such as cod or haddock)
- 1 leek, sliced

- 1 onion, finely chopped
- 2 to 3 carrots, sliced
- 2 potatoes, peeled and cubed

- 1 zucchini (or replace with butternut squash for a sweeter flavor), chopped
- Mushrooms (optional), sliced
- Salt and pepper, to taste

1. Clean the Seafood: Begin by cleaning your seafood. If you’re using shrimp, remove the heads and shells, but keep them as they will be used to make the broth. Set the cleaned seafood aside for later.
2. Cook the Broth: In a large pot, add the shrimp heads and shells, roughly chopped onion, crushed garlic, parsley, and 2 liters of water. Bring the mixture to a boil over high heat, then lower to a simmer. Allow the broth to cook for about 30-40 minutes, skimming off any foam that rises to the top.

Strain the Broth: Once the broth is rich and fragrant, strain it through a fine mesh sieve or cheesecloth into another pot. Discard the solids. You now have a flavorful seafood broth as the base of your soup.

1. Chop the Vegetables: While the broth is simmering, chop the leek, carrots, potatoes, zucchini, and mushrooms (if using). Finely dice the onion as well.
2. Sauté the Onion and Leek: In a large soup pot, heat a small amount of oil over medium heat. Add the chopped onion and sliced leek. Sauté until they are soft and fragrant, about 5 minutes.

Add the Remaining Vegetables: Once the onions and leeks are softened, add the carrots, potatoes, and zucchini (or butternut squash if using). Stir everything together and cook for another 5 minutes.

1. Add the Broth: Pour the prepared shrimp broth over the sautéed vegetables. Stir well and bring the soup to a boil. Lower the heat and let it simmer for 15-20 minutes, or until the vegetables are tender but still holding their shape.
2. Cook the Seafood: Once the vegetables are almost done, add the shrimp, squid, mussels, and any other seafood you’re using to the pot. If you’re adding white fish, now is the time to stir in the small pieces of fish as well. Seafood cooks quickly, so allow it to simmer for about 5-7 minutes, just until the seafood is opaque and cooked through.

1. Season the Soup: Taste the soup and adjust the seasoning with salt and pepper to your preference. If you like a bit of heat, you can add a pinch of chili flakes or cayenne pepper.
2. Garnish with Fresh Herbs: Ladle the soup into bowls and garnish generously with finely chopped coriander. The coriander adds a burst of freshness and ties the dish together.
3. Serve Hot: Serve the soup hot, with crusty bread or a side of rice if desired.

- Calories: 250-300 (depending on the type and quantity of seafood)
- Protein: 25g
- Carbohydrates: 20g