Tuesday, November 20, 2012

In the Kitchen: Seafood Vegetable Soup: LAZY Edition

This soup is perfect for when you're having a no-fuss day and want to just throw everything you have into a pot.  Its a pretty basic soup that can be made with any combination of fresh (or frozen!) vegetables. The recipe can easily be double, tripled or reduced.

Seafood Vegetable Soup

Seafood Vegetable Soup

These ingredients can EASILY be substituted, taken out, etc. Add to your heart's content ♥
- ~4 tomatoes (sliced into wedges
- 3 cups chicken stock
- 1 red onion
- 1 zucchini
- 2 red potatoes
- 1/4 cup Clam Juice
- Shrimp, Clams and Mussels
- Cilantro stems and leaves chopped up (and separated)
- 4 tablespoons corn

Herbs used: Oregano, Basil, Thyme, Bay leaf

Lazy way to eat seafood

Herbs of the trade.
A few spoons of corn

Ta da!

(1) Add the chicken stock and tomatoes and wait til it simmers.
(2) Once simmering, add the onions, zucchini and potatoes.You can definitely go about the traditional way and saute the onions first, but I chose the lazy route!
(3) Add the clam juice along with the seafood. I used canned seafood, but of course fresh would taste much better!
(4) Add the cilantro STEMS first. The leaves turn an icky brown colour when cooked for too long.
(5) Add as little or as much of the herbs as you'd like (oregano, basil, thyme, bay leaf)
(6) Add the corn in!
(7) Let it simmer for a good 20-30 minutes, or even all day! The longer it sits, the longer the flavours marinate together and create this amazing clean-tasting soup.
(8) Before serving, add the cilantro leaves.

All done!

This soup can easily be frozen and saved for other recipes or for another day. It's very easy to customize it to your preferences.

Happy eatings :)!