Shrimp heads and shells (from the seafood used in the soup)
1 onion, roughly chopped
2 cloves garlic, crushed
A handful of fresh parsley
2 liters of water
For the Soup:
600 g seafood (shrimp, squid, mussels; you can also add small pieces of white fish such as cod or haddock)
1 leek, sliced
1 onion, finely chopped
2 to 3 carrots, sliced
2 potatoes, peeled and cubed
1 zucchini (or replace with butternut squash for a sweeter flavor), chopped
Mushrooms (optional), sliced
Salt and pepper, to taste
Finely chopped coriander (for garnish)
How to Make It
Step 1: Prepare the Shrimp Broth
Clean the Seafood: Begin by cleaning your seafood. If you’re using shrimp, remove the heads and shells, but keep them as they will be used to make the broth. Set the cleaned seafood aside for later.
Cook the Broth: In a large pot, add the shrimp heads and shells, roughly chopped onion, crushed garlic, parsley, and 2 liters of water. Bring the mixture to a boil over high heat, then lower to a simmer. Allow the broth to cook for about 30-40 minutes, skimming off any foam that rises to the top.
Strain the Broth: Once the broth is rich and fragrant, strain it through a fine mesh sieve or cheesecloth into another pot. Discard the solids. You now have a flavorful seafood broth as the base of your soup.
Step 2: Prepare the Vegetables
Chop the Vegetables: While the broth is simmering, chop the leek, carrots, potatoes, zucchini, and mushrooms (if using). Finely dice the onion as well.
Sauté the Onion and Leek: In a large soup pot, heat a small amount of oil over medium heat. Add the chopped onion and sliced leek. Sauté until they are soft and fragrant, about 5 minutes.
Add the Remaining Vegetables: Once the onions and leeks are softened, add the carrots, potatoes, and zucchini (or butternut squash if using). Stir everything together and cook for another 5 minutes.
Step 3: Assemble the Soup
Step 4: Season and Serve
Nutrition Facts (Per Serving, Approximate)
Calories: 250-300 (depending on the type and quantity of seafood)
