Soup
Peaty seafood soup
PrepPr25 minCookCk1 h 15 minTotalTot1 h 40 minServesSrv6-8Ca:PCa:P1:1.9
Ingredients
- 500 g shrimp
- 3 lobster tails
- 300 g scallops
- 2 large onions (or 4 shallots)
- 3-4 cloves garlic
- 1 chilli
- 2 bell peppers
- 4 tbsp coconut oil
- 2 cans diced tomatoes or tomato sauce (no citric acid, sieved to remove seeds)
- Fresh parsley (to taste)
- 200 ml beef bone broth
- 4 carrots
- 2 bay leaves
- 1 tbsp oregano
- Apple cider vinegar (optional, a dash)
Directions
- Wash shrimps and scallops; set aside.
- Boil lobster tails in a pot for 7-8 minutes, cool for 5 minutes, remove shells, and chop into small pieces.
- Chop onions, peppers, chilli, garlic, and carrots into small pieces.
- Heat 4 tbsp coconut oil in a large pot over medium heat.
- Add onions and peppers; stir for 7-8 minutes.
- Add chilli, garlic, and carrots; stir until carrots sweat.
- Stir in sieved tomatoes, beef bone broth, and 2 cans’ worth of water (if using canned tomatoes).
- Season with salt, pepper, oregano, and bay leaves; boil on medium heat for 30 minutes, stirring occasionally.
- Add shrimps, lobster, and scallops; simmer for 30-40 minutes, adding water if needed.
- Remove bay leaves, chop parsley, and stir in parsley and a dash of apple cider vinegar.
- Let sit for 15 minutes before serving.
Nutrition Facts
Per serving (1 of 7). Does not change when you scale ingredients.
- Calories 270.68571428571425
- Total Fat 67.3g
- Saturated Fat 50.2g
- Polyunsaturated Fat 1.8g
- Monounsaturated Fat 1.1g
- Cholesterol 1045 mg
- Sodium 3876.5 mg
- Carbohydrate 117g
- Fiber 31.8g
- Sugar 13.5g
- Protein 218.8g
- Calcium 1104 mg
- Phosphorus 2090.2 mg
- Ca:P ratio 1:1.9
- Vitamin A 3073.9 mcg
- Vitamin C 399.1 mg
- B1 (Thiamin) 0.6 mg
- B2 (Riboflavin) 0.5 mg
- B3 (Niacin) 8.5 mg
- B5 (Pantothenic) 1.8 mg
- B6 1.7 mg
- Folate 293.2 mcg
- B12 11.2 mcg
- Vitamin K 165.8 mcg
- Copper 2.4 mg
- Zinc 15.3 mg
- Selenium 389 mcg
