Seafood soup – 3 low carb recipes

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It is not difficult to make seafood soup. And the flavors of the combined products are so rich and fragrant that you will imperceptibly load your body with the useful substances that the sea world provides us.

See several variants of recipes for seafood soup.

Seafood soup with squid and mushrooms

Preparation time: 1 hour

Servings: 6

Nutritional composition per serving: 8 g carbohydrates, 284 calories, 14 g fat, 27 g protein

Necessary products:

  • 280 g cod fillet
  • 220 g of squid
  • 220 g of shrimp
  • 100 ml of melted coconut oil
  • 3 tablespoons tomato paste
  • 100 ml of coconut cream
  • 1 liter of fish broth
  • 200 ml of water
  • 4 stalks of celery
  • 3 green onion stalks
  • 1 tbsp garlic powder
  • 200 g mushrooms mushrooms
  • 1 lime
  • 1 lemon
  • Salt and pepper to taste

Spices, optional:

  • 1 tbsp chili pepper
  • 1 tsp thyme
  • 1 tsp dill
  • 3 bay leaves
  • 4-5 leaves of fresh basil
  • 2 tsp oregano
  • Fresh parsley

Execution of the recipe:

  1. Heat 2 tablespoons of coconut oil in a saucepan. Add garlic and two sprigs of green onions, saute until soft.
  2. Add the chopped celery stalks, cook until soft.
  3. Pour the fish stock, water and add the tomato puree.
  4. When it starts to boil, reduce the temperature and simmer for about 30 minutes. In this step, season with spices, without fresh parsley.
  5. During this time, you can prepare the shrimp if you have not peeled and cleaned them.
  6. Cut the squid into halves and pour freshly squeezed lemon juice into a bowl. It will help to cook well and not be difficult to chew.
  7. After the soup has simmered for 30 minutes, cut the mushrooms and add to the pan. Add the coconut cream. Bring the soup to a boil after it has cooled from the coconut cream. Cook for about 10 minutes, until the mushrooms are soft.
  8. Put the chopped cod.
  9. While the soup is boiling, add the shrimp and cook for about 3 minutes. Then add the squid (without the lemon marinade) and cook for another 2 minutes.
  10. Be careful not to overcook squid and shrimp.

When you remove the soup from the stove, remove the bay leaves, add the lime juice, sprinkle with fresh parsley and chopped green onions.

Soup with seafood, cauliflower and bacon

Preparation time: 35-40 minutes

Servings: 4

Nutritional composition per serving: 8 g carbohydrates, 419 calories, 32 g fat, 27 g protein, 2 g fiber

Necessary products:

  • 2 slices of bacon
  • 1 tbsp ghee
  • ¼ Cauliflower, chopped
  • 2 stalks of celery
  • 1 stalk green onion
  • ½ tsp garlic
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 liter of fish broth (or other, optional)
  • 250 ml of water
  • 2 tsp dried thyme
  • 220 g shrimp, peeled, cleaned and sliced
  • 220 g salmon fillet
  • 230 g whipping cream

Execution of the recipe:

  1. Cut the bacon and bake it in a medium saucepan on a higher heat until it begins to release fat and become crispy. Remove with a slotted spoon to a plate and set aside.
  2. Reduce heat and add ghee. When melted, add the cauliflower, celery, garlic powder and green onions, salt and pepper. Cook, stirring, until celery is soft, about 5-6 minutes.
  3. Add the broth, water and thyme. Bring to the boil, reduce the temperature and simmer for about 15 minutes.
  4. Pour the mixture into a blender and puree, then return to the pan. Add the cream, increase the temperature and bring to the boil until the soup is reduced.
  5. Add the shrimp and cook, stirring, for about 5 minutes.
  6. Put the salmon, stir, cook for another 5 minutes.

When your seafood soup is ready, add hot sauce if desired, season with salt and pepper if necessary, and serve each serving with sprinkled bacon and fresh thyme leaves.

Mussel and bacon soup

Preparation time: 40 minutes

Servings: 5

Nutritional composition per serving: 6 g carbohydrates, 442 calories, 32 g fat, 21 g protein

Necessary products:

  • 4 slices of bacon, chopped
  • 2 green onion stalks
  • 2 stalks of celery, chopped
  • 450 ml broth (fish or chicken)
  • 450 ml whipping cream
  • 500 g mussels, frozen (or mussels, shelled, cooked, drained and removed)
  • 2 bay leaves
  • ¼ tsp dried thyme
  • 220 g cauliflower, chopped
  • Fresh parsley for garnish

Execution of the recipe:

  1. In a saucepan, fry the bacon, fat-free, until crispy. Take it out and set it aside.
  2. In the same bowl put the green onions and celery and saute for about 2-3 minutes.
  3. Pour the broth and mix well.
  4. Add the cream, mussels, bay leaf and cauliflower. Bring to the boil, reduce the temperature and simmer for 5 to 10 minutes until the cauliflower is soft.

Serve the portions sprinkled with bacon and fresh parsley.

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