Sopa de Pescado Vegana

Sopa de Pescado Vegana is a delightful and aromatic Spanish seafood-inspired soup made with plant-based ingredients, bringing the flavors of the sea to your table. This comforting dish is packed with umami and a medley of vegetables, making it a perfect choice for a light yet satisfying meal.

Ingredients

• Olive oil - 2 tablespoons
• Shallots - 2, finely chopped
• Garlic - 3 cloves, minced
• Red bell pepper - 1, diced
• Carrot - 1, diced
• Celery - 1 stalk, diced
• Tomato - 1, chopped
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Seaweed (nori or dulse) - 1 tablespoon, shredded
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until they become translucent.
2. Add the diced red bell pepper, carrot, and celery to the pot. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften.
3. Stir in the chopped tomato and cook for another 3 minutes until the tomato breaks down slightly.
4. Pour in the vegetable broth and bring the mixture to a simmer. Add the coconut milk, shredded seaweed, smoked paprika, salt, and black pepper.
5. Let the soup simmer for 15 minutes, allowing the flavors to meld together.
6. Remove the pot from heat, and stir in the lemon juice for a fresh zing.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 290
• Protein: 5 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 420 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from seaweed, promoting heart health.
• High in fiber and vitamins from the vegetables, aiding digestion and boosting immunity.

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