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6 cups vegetable stock fresh or with gluten free stock cubes
1 small brown onion finely chopped
3 large garlic cloves finely chopped
2 sprigs fresh thyme
400 g diced tomatoes
2 tbsp jalapeno chillies from a jar, drained and finely chopped
salt & freshly ground black pepper
150 g firm white fish (eg. cod, snapper, barramundi) cut into 2cm pieces
12 large green prawns peeled leaving tails intact, deveined
150 g squid cleaned, cut into 2cm pieces
2 tbsp fresh coriander chopped
Directions
What are we cooking today?
A mouthwatering soup full of protein, colour and flavour.
Getting started
Combine stock, onion, garlic, oregano and thyme in saucepan.
Bring to boil over high heat. Reduce heat, cover, and simmer for 10 minutes.
Add the tomatoes and chillies. Simmer, covered, for 10 minutes. Taste and season.
Add the fish, prawns and squid. Simmer, uncovered, for 4 -6 minutes or until the fish flakes, the prawns curl and turn pink, and the squid turns opaque.
Ladle soup into serving bowls and serve sprinkled with coriander.
Nutrition
Nutrition
Serving Size
6
per serving
Calories
145
Amount/Serving% Daily Value
Total Fat
2 grams
3%
Saturated Fat
1 grams
5%
Cholesterol
153 milligrams
51%
Sodium
1302 milligrams
57%
Total Carbohydrate
5 grams
2%
Dietary Fiber
2 grams
8%
Protein
23 grams
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
