Paleo Hearty Abalone Soup
Indulge in the comforting flavors of this **Paleo Hearty Abalone Soup**, a nutrient-rich dish that combines the delicate taste of fresh abalone with a medley of vibrant vegetables. This wholesome recipe features tender slices of abalone simmered alongside sweet potatoes, carrots, celery, and spinach in a fragrant broth infused with garlic, thyme, and a hint of coconut oil for a paleo-friendly twist. Perfect for cozy evenings, this soup is not only gluten-free and dairy-free but also packed with vitamins, minerals, and protein. Ready in just an hour, this hearty and flavorful soup is a surefire way to warm your soul while nourishing your body. Ideal for seafood lovers and health-conscious foodies alike, it’s a bowl of comfort you won’t want to miss!
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Recipe Information
Ingredients
- 4 pieces fresh abalone
- 2 tablespoons coconut oil
- 1 large, finely chopped onion
- 2 medium, diced carrot
- 2 diced celery stalks
- 3 cloves, minced garlic
- 1 medium, peeled and diced sweet potato
- 4 cups chicken or vegetable broth
- 1 teaspoon, chopped fresh thyme
- 1 bay leaf
- 1 teaspoon, or to taste sea salt
- 0.5 teaspoon, or to taste black pepper
- 2 cups, fresh spinach
- 2 tablespoons, chopped fresh parsley
Instructions
Prepare the abalone by cleaning them under cool running water. Use a soft brush to remove any grit and trim any tough edges. Slice the abalone into thin strips.
In a large soup pot, heat the coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the diced carrots, celery, and minced garlic. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced sweet potato, sliced abalone, and sauté for 3 minutes to lightly color the abalone.
Pour in the chicken or vegetable broth, and add the fresh thyme, bay leaf, sea salt, and black pepper.
Bring the soup to a gentle boil, then lower the heat to a simmer. Cover and cook for about 25 minutes, or until the sweet potatoes and other vegetables are tender.
Stir in the fresh spinach during the last 5 minutes of simmering, allowing them to wilt.
Check the seasoning and adjust salt and pepper to taste.
Remove from heat, discard the bay leaf, and stir in fresh parsley.
Serve hot in bowls, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 9345 mg | 406% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 31.7 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 862 mg | 66% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2706 mg | 58% | |
*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.
