Soup season is officially here!
I love soup for so many reasons. First of all, it’s one of the easiest ways to get a ton of nutrients in your diet. If you are like me and live with an autoimmune disease, you know a nutrient dense diet is key to feeling your best.
I also love it because you can pretty much make soup out of anything. Once you know how to make a soup base, the possibilities are endless. Start with garlic, leeks or onion, celery, carrots, and bone broth. Then you can take it from there with just about anything: vegetables, protein, squash, or in this case, all the seafood!
Here is the recipe for my Seafood Chowder!
By Molly Bergseid
3 tbs olive oil
4 garlic cloves, chopped
2 small leeks, thinly sliced
3 celery stalks, chopped
3 carrots, chopped
1 large white sweet potatoes, cut into 1/2 inch cubes
2 pints beef bone broth, + water as needed
1 bay leaf
1/2 lb salmon
1/2 lb cod
1/2 lb scallops
1/2 lb shrimp
1 bunch kale, chopped
1 bunch parsley, chopped
Sea salt & pepper to taste
In a medium stockpot, bring the beef bone broth to a boil. Add the sweet potatoes and simmer for 15 minutes or until the sweet potatoes are tender. Turn the heat off.
Once cool, place the sweet potatoes and 1 cup of the bone broth in a food processor & blend until smooth. Set aside.
Warm the olive oil in a large stockpot over medium heat.
Sauté the garlic, leeks, celery, and carrots for 10 minutes.
Add the sweet potato puree, bone broth, and bayleaf. Bring to a simmer and cook for 20-30 minutes.
Add the kale and parsley; cook for 10 minutes.
Add the salmon and cod; cook for 5 minutes.
Add the scallops and shrimp; cook for 5 minutes.
Pull out the salmon and remove the skin and bones. Using a fork, pull the salmon apart. Do the same for the cod.
Put the salmon and cod back in with the soup.
Salt and pepper to taste.
Prep Time: 20 minutes
Cook Time: 50 minutes
Diets: Paleo, Whole30, AIP, Wahls Protocol, Low Carb, Pescatarian, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free.
Hope you like!