Vegan Fish Soup

This Vegan Fish Soup is a delightful, aromatic blend of vegetables and plant-based ingredients, capturing the essence of traditional Greek seafood dishes. Infused with Mediterranean herbs and spices, it's a comforting bowl of flavors that is both satisfying and healthy.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, sliced
• Celery - 1 stalk, diced
• Potato - 1 medium, diced
• Zucchini - 1 small, diced
• Seaweed (dried) - 1 tablespoon, soaked in water
• Vegetable broth - 750 ml
• Canned diced tomatoes - 200 grams
• Lemon juice - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
2. Stir in the sliced carrot, diced celery, and potato. Cook for about 5 minutes, stirring occasionally.
3. Add the diced zucchini and soaked seaweed to the pot, followed by the vegetable broth and canned diced tomatoes.
4. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes, or until the vegetables are tender.
5. Stir in the lemon juice, dried oregano, dried thyme, salt, and black pepper. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.75 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in saturated fat and cholesterol, promoting heart health.

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