Healthy Gourmet Kitchen

Mediterranean Seafood Soup

5
Average: 5 (2 votes)
(2 votes)
Mediterranean Seafood Soup

Mediterranean seafood soup - A very special treat for seafood fans

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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
649
calories
Calories

Healthy, because

Even smarter

Nutritional values

Mussels shine with valuable selenium, which in combination with the trace element iodine is important for a functioning thyroid gland including hormone formation. In addition, selenium provides good services to the immune system so that it can work as smoothly as possible.

Do you suffer from lactose intolerance? You can still enjoy the Mediterranean seafood soup: Simply replace the whipped cream with a vegetable alternative such as soy cream or oat casein.

1 serving contains
(Percentage of daily recommendation)
Calorie649 cal.(31 %)
Protein63 g(64 %)
Fat38 g(33 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A1.2 mg(150 %)
Vitamin D5.3 μg(27 %)
Vitamin E13.6 mg(113 %)
Vitamin K16.1 μg(27 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin21.7 mg(181 %)
Vitamin B₆0.8 mg(57 %)
Folate56 μg(19 %)
Pantothenic acid1.4 mg(23 %)
Biotin17.4 μg(39 %)
Vitamin B₁₂10.5 μg(350 %)
Vitamin C13 mg(14 %)
Potassium1,152 mg(29 %)
Calcium318 mg(32 %)
Magnesium194 mg(65 %)
Iron5.2 mg(35 %)
Iodine322 μg(161 %)
Zinc7.4 mg(93 %)
Saturated fatty acids14.8 g
Uric acid616 mg
Cholesterol734 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
14 ozs King prawn (ready to cook, with shell)
2 carrots
3 garlic cloves
3 Tbsps olive oil
2 Tbsps Tomato paste
1 generous pinch cayenne pepper
1 tsp caraway seeds
1 Tbsp apple cider vinegar
26 ozs Chicken broth
2 ozs Whipped cream
10 ozs crab meat
12 ozs Mini Octopus
22 ozs mussels
1 Tbsp cornstarch
salt
2 Basil

Preparation steps

1.

Rinse and peel shrimp, saving the shells. Peel and chop carrots. Peel and chop garlic. Heat oil in a pot. Sauté shrimp shells in it for 5 minutes over medium heat. Add carrots, garlic and tomato paste and sauté for 3 minutes. Sprinkle with cayenne pepper and cumin, deglaze with vinegar, add broth and cream and cook on low heat for 15 minutes.

2.

Meanwhile, drain crab meat (if canned). Rinse and clean squid. Wash and clean mussels; discard opened mussels that do not close when lightly pressed; use only completely closed mussels.

3.

Dissolve cornstarch in cold water. Filter soup through a fine sieve, and add to the pot, along with salt, and bring to a boil. Wash basil, shake dry and cut into strips. Add all the seafood to the boiling soup, cover and simmer on low heat for 4 minutes. Discard any mussels that are still closed. Garnish Mediterranean seafood soup with basil strips.

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