Vegan Soupe de Poisson

Vegan Soupe de Poisson is a delightful plant-based twist on the traditional French fish soup, brimming with the fresh flavors of the sea. This comforting dish features a rich tomato base infused with seaweed and aromatic herbs, creating a heartwarming experience for seafood lovers and vegans alike.

Ingredients

• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 3 cloves, minced
• Carrot - 1, diced
• Celery - 1 stalk, diced
• Tomatoes - 400 grams, canned (crushed or diced)
• Vegetable broth - 500 ml
• Kombu seaweed - 5 grams, dried
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chickpeas - 100 grams, cooked
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish, chopped

Steps

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped shallots and sauté for about 3-4 minutes until they become translucent.
2. Stir in the minced garlic, diced carrot, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
3. Add the canned tomatoes, vegetable broth, kombu seaweed, thyme, bay leaf, paprika, salt, and black pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
5. Remove the kombu seaweed and bay leaf from the soup. Stir in the cooked chickpeas and lemon juice, and cook for an additional 5 minutes.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and vegetables, promoting heart health.
• High in fiber from chickpeas and vegetables, aiding in digestion.

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