Seafood and vegetable soup is a delightful, hearty dish that brings together the flavors of the ocean with the freshness of garden vegetables. Perfect for a chilly evening or as a light, nourishing meal, this soup is rich in flavor yet simple to make. The homemade shrimp broth adds depth to the dish, while the combination of shrimp, squid, mussels, and optional white fish provides a satisfying protein boost.
This recipe is also highly versatile: you can switch up the vegetables based on what’s in season or adjust the types of seafood to your liking. The addition of aromatic herbs like coriander and parsley makes it vibrant and refreshing. In this guide, we’ll walk you through each step to create a soup that will become a favorite in your household.
Full Recipe:
Ingredients for 4-5 People
For the Broth:
Shrimp heads and shells (from the seafood used in the soup)
1 onion, roughly chopped
2 cloves garlic, crushed
A handful of fresh parsley
2 liters of water
For the Soup:
600 g seafood (shrimp, squid, mussels; you can also add small pieces of white fish such as cod or haddock)
1 leek, sliced
1 onion, finely chopped
2 to 3 carrots, sliced
2 potatoes, peeled and cubed
1 zucchini (or replace with butternut squash for a sweeter flavor), chopped
Mushrooms (optional), sliced
Salt and pepper, to taste
Finely chopped coriander (for garnish)
How to Make It
Continued on the next page
ADVERTISEMENT
