Sopa de Almejas

Sopa de Almejas is a rich and flavorful vegan adaptation of the traditional Spanish clam soup, made with hearty vegetables and infused with aromatic herbs. This comforting dish captures the essence of coastal Spain while remaining entirely plant-based.

Ingredients

• Olive oil - 2 tablespoons
• Garlic - 4 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1 medium, diced
• Tomato - 2 medium, diced
• Vegetable broth - 500 ml
• Dried seaweed (nori or kombu) - 5 grams, crumbled
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the diced onion, carrot, celery, and red bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
3. Stir in the diced tomatoes and cook for another 3-4 minutes until they begin to break down.
4. Pour in the vegetable broth and add the crumbled seaweed, smoked paprika, cumin, salt, and black pepper. Bring to a simmer.
5. Cover the pot and let the soup simmer for 10-15 minutes, allowing the flavors to meld.
6. Once cooked, stir in the fresh parsley and lemon juice. Adjust seasoning to taste.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 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: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.

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