Sopa de Pescado Vegetariana

Sopa de Pescado Vegetariana is a vibrant Spanish soup that captures the essence of the sea with a delightful medley of vegetables, herbs, and spices. This hearty dish is perfect for warming up on a chilly day, offering a rich flavor profile without the use of fish.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Tomatoes - 2 medium, chopped
• Vegetable broth - 500 ml
• Bay leaf - 1
• Smoked paprika - 1 teaspoon
• Saffron threads - a pinch
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, for garnish

Steps

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, carrot, and celery, cooking for an additional 5 minutes.
4. Add the diced red bell pepper and zucchini, stirring to combine, and cook for another 5 minutes.
5. Incorporate the chopped tomatoes, vegetable broth, bay leaf, smoked paprika, and saffron threads into the pot.
6. Bring the mixture to a simmer, then reduce heat and let it cook for 15 minutes.
7. Remove the bay leaf, and season the soup with salt and black pepper to taste.
8. Stir in the chopped fresh parsley just before serving.
9. Ladle the soup into bowls and garnish with a wedge of lemon.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 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.
• Low in calories and cholesterol, making it heart-healthy.

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