Soupe de Poisson Végétale

Soupe de Poisson Végétale is a delightful vegan twist on the classic French fish soup, packed with rich flavors from seaweed and aromatic vegetables. This comforting dish offers a unique seafood experience without the use of animal products, making it perfect for plant-based diets.

Ingredients

• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1, diced
• Celery - 1 stalk, diced
• Tomato paste - 2 tablespoons
• Vegetable broth - 500 ml
• Dried seaweed (Nori or Kombu) - 10 grams, crumbled
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Coconut milk - 100 ml
• Fresh parsley - for garnish, chopped
• Lemon - 1, cut into wedges

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped shallots and garlic, sautéing until translucent, about 3-4 minutes.
2. Stir in the diced carrot and celery, cooking for another 5 minutes until softened.
3. Add the tomato paste, stirring well to combine with the vegetables, and cook for 2 minutes.
4. Pour in the vegetable broth and add the crumbled seaweed, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer for 15 minutes.
5. Remove the bay leaf and stir in the coconut milk, allowing it to heat through for another 2-3 minutes.
6. Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley and a wedge of lemon on the side.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from coconut milk and is low in cholesterol.

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