Sugar-Free Hearty Seafood Soup
Dive into a bowl of pure comfort with this Sugar-Free Hearty Seafood Soup, a wholesome and flavorful treat that's naturally free of added sugars. Packed with tender bay scallops, succulent shrimp, and flaky white fish fillets, this nutrient-rich soup pairs fresh seafood with hearty vegetables like carrots, celery, and potatoes, all simmered in a fragrant fish stock infused with herbs and a touch of lemon juice. Perfect for those seeking a healthy yet satisfying meal, this dish comes together in under an hour and is bursting with vibrant, coastal-inspired flavors. Serve up this low-carb, gluten-free delight as a warming lunch or light dinner, and enjoy every spoonful of this guilt-free culinary escape!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 cups fish stock or seafood broth
- 2 cups water
- 2 medium potatoes, peeled and diced
- 0.5 pound bay scallops
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound white fish fillets, chopped (such as cod or haddock)
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes.
Add the minced garlic and tomato paste to the pot. Stir and cook for an additional 2 minutes until the garlic is fragrant.
Stir in the bay leaves, dried thyme, fish stock, and water. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Add the diced potatoes and cook until they are fork-tender, about 15 minutes.
Add the bay scallops, shrimp, and chopped white fish to the pot. Allow the seafood to cook through, about 5 minutes. The shrimp should turn pink, and the fish should flake easily.
Stir in the chopped fresh parsley and lemon juice. Season with salt, black pepper, and cayenne pepper, if using.
Simmer for another 5 minutes to allow the flavors to meld together.
Remove and discard the bay leaves.
Serve the soup hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 5730 mg | 249% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 23.6 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 16.3 mcg | 82% | |
| Calcium | 671 mg | 52% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6303 mg | 134% | |
*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.
