Low Sodium Hearty Seafood Soup
Dive into a bowl of comfort with this Low Sodium Hearty Seafood Soup, a nourishing and flavor-packed dish perfect for seafood lovers seeking a healthy option. Brimming with tender white fish, succulent shrimp, and an array of vibrant vegetables like red bell pepper, carrots, celery, and baby potatoes, this soup balances hearty satisfaction with a light, low-sodium twist. Slow-simmered in a fragrant broth of garlic, dried thyme, and a splash of lemon juice for a citrusy finish, this recipe delivers both depth and brightness in every spoonful. Ready in under an hour, it’s an ideal choice for cozy dinners or meal prepping, offering six generous servings of wholesome goodness. Garnished with fresh parsley, this gluten-free and heart-healthy seafood soup is a must-try for those seeking deliciously mindful meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Onion, chopped
- 2 Carrot, diced
- 2 Celery stalk, diced
- 3 Garlic cloves, minced
- 200 grams Baby potatoes, halved
- 4 cups Low sodium vegetable broth
- 2 cups Water
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 1 can (14.5 ounces) Low sodium diced tomatoes
- 300 grams White fish fillets (such as cod), cut into bite-sized pieces
- 200 grams Medium shrimp, peeled and deveined
- 1 Red bell pepper, diced
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onions, diced carrots, and diced celery, and sauté for 5-7 minutes until soft.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the halved baby potatoes to the pot and stir to combine.
Pour in the low-sodium vegetable broth and water, and add the bay leaf, thyme, and ground black pepper.
Bring to a boil, then reduce the heat and let simmer for 15 minutes or until the potatoes are tender.
Add the can of low sodium diced tomatoes with its juices into the pot and stir.
Gently add the fish pieces and shrimp to the simmering soup, followed by the diced red bell pepper.
Let the seafood cook for about 5-7 minutes, until the fish is opaque and the shrimp is pink and cooked through.
Stir in the fresh parsley and lemon juice, and remove the bay leaf.
Taste and adjust seasonings if needed (be mindful of keeping it low sodium).
Serve hot and enjoy a hearty, healthy seafood soup!
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 1541 mg | 67% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 42.1 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 620 mg | 48% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 6200 mg | 132% | |
*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.
