Sopa de Almejas Vegana

Sopa de Almejas Vegana is a delightful Spanish-inspired soup that captures the briny essence of the sea while remaining completely plant-based. This comforting dish features a rich, savory broth infused with seaweed and spices, perfect for a cozy meal.

Ingredients

• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallot - 1 medium, finely chopped
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1, diced
• Seaweed (dried wakame or dulse) - 2 tablespoons, rehydrated
• Vegetable broth - 500 ml
• Coconut milk - 100 ml
• Lemon juice - 1 tablespoon
• Paprika - 1 teaspoon
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish
• Lemon wedges - for serving

Steps

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent, about 2-3 minutes.
2. Add the diced carrot, celery, and red bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the rehydrated seaweed, followed by the vegetable broth, coconut milk, lemon juice, paprika, thyme, and bay leaf. Bring the mixture to a gentle boil.
4. Reduce the heat to low and simmer for 15 minutes. Season with salt and black pepper to taste.
5. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley and lemon wedges.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Contains healthy fats from olive oil and coconut milk.

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