Low Carb Hearty Seafood Soup
Dive into the rich, coastal flavors of this Low Carb Hearty Seafood Soup, a nourishing and delicious dish that's perfect for seafood lovers seeking a lighter option. Packed with tender chunks of salmon, succulent shrimp, briny clams, and mussels, this recipe showcases the best of fresh ocean fare while keeping carbs at a minimum. A medley of aromatic vegetables, including zucchini, bell pepper, and celery, pairs beautifully with a robust fish stock base infused with thyme and bay leaf for a depth of flavor that is truly irresistible. Ready in just an hour, this gluten-free and keto-friendly soup is easy to prepare yet feels indulgent and satisfying. Serve with a sprinkle of fresh parsley and a squeeze of zesty lemon for a bright finish that makes this dish a standout addition to your weeknight meals or special gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 3 stalks Celery stalks, chopped
- 1 medium Bell pepper, chopped
- 1 medium Zucchini, diced
- 14.5 ounces Canned diced tomatoes
- 4 cups Fish stock or seafood stock
- 1 teaspoon Thyme, dried
- 1 leaf Bay leaf
- 8 ounces Salmon fillet, skin removed and cut into 1-inch pieces
- 8 ounces Raw shrimp, peeled and deveined
- 1 pound Clams, scrubbed clean
- 1 pound Mussels, scrubbed clean
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 1 whole Lemon wedges, for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Add the celery, bell pepper, and zucchini to the pot. Cook for an additional 5 minutes, stirring occasionally until the vegetables begin to soften.
Stir in the canned diced tomatoes along with their juice, fish stock, thyme, and bay leaf. Bring the mixture to a simmer and let it cook for 10 minutes to allow flavors to meld.
Add the salmon pieces, shrimp, clams, and mussels to the soup. Cover the pot and increase the heat to medium-high, cooking for about 8-10 minutes or until the seafood is cooked through and the clams and mussels have opened. Discard any clams or mussels that do not open.
Season the soup with salt and black pepper to taste. Remove from heat and discard the bay leaf.
Ladle the soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side for a splash of freshness.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 6372 mg | 277% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 32.4 g | ||
| Protein | 364.3 g | 729% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 1426 mg | 110% | |
| Iron | 92.9 mg | 516% | |
| Potassium | 9052 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
