Soy-Free Hearty Seafood Soup
Dive into the comforting depths of this Soy-Free Hearty Seafood Soup, a vibrant medley of fresh seafood and wholesome vegetables that will warm you from the inside out. Perfect for cleaner eating, this soy-free recipe features a nourishing fish stock base infused with aromatic garlic, thyme, and bay leaves. Tender chunks of cod, succulent shrimp, and briny clams are joined by hearty potatoes, colorful bell peppers, and sweet carrots, making each spoonful a burst of flavor and texture. Finished with a splash of lemon juice and fresh parsley for a bright, zesty touch, this one-pot wonder is perfect for cozy family dinners or impressing guests with a rustic seafood feast. Ready in just an hour and serving six, it’s a wholesome and satisfying soup everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 medium Red bell pepper, diced
- 2 medium Potatoes, peeled and cubed
- 2 tablespoons Tomato paste
- 4 cups Fish stock
- 2 Bay leaves
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 pound Cod fillets, cut into chunks
- 0.5 pound Shrimp, peeled and deveined
- 1 pound Clams, cleaned
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped
- 1 Lemon, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the diced carrots, celery, and red bell pepper to the pot. Cook for 5-6 minutes, stirring occasionally.
Add the cubed potatoes and tomato paste, stirring to coat the vegetables.
Pour in the fish stock and add the bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and cover the pot. Cook for about 15 minutes, or until the potatoes are tender.
Add the cod chunks, shrimp, and clams to the pot. Cover and cook for another 7-8 minutes, until the seafood is cooked through and the clams have opened.
Stir in the frozen peas and cook for an additional 2-3 minutes.
Remove the bay leaves and discard.
Stir in the chopped fresh parsley and lemon juice.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve the soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 5327 mg | 232% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 34.3 g | ||
| Protein | 271.1 g | 542% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 925 mg | 71% | |
| Iron | 138.7 mg | 771% | |
| Potassium | 8094 mg | 172% | |
*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.
