Coconut Curry Seafood Soup
6
- 2 tablespoons olive oil
- 1 diced yellow onion
- 1 small head of fennel, chopped
- 1/2 teaspoon sea salt
- 1 bunch swiss chard, leaves and stems seperated and chopped
- ½ head cauliflower, cut into small florets
- 4 garlic cloves, chopped
- 1 tablespoon fresh ginger, minced
- 1 ½ teaspoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon pepper
- 1 14.5 ounce can diced tomatoes
- 4 cups vegetable or seafood stock
- 1 15 ounce can full fat coconut milk
- 1 pound bag of frozen mixed seafood
- juice of 1 lime
- Heat olive oil in a large pot over medium heat. Add onion, fennel, and salt. Sauté until golden, about 6 minutes.
- Add chard stems and cauliflower. Sauté another 3 minutes. Stir in the garlic, ginger, curry, turmeric, cumin, and pepper. Cook for 30 seconds.
- Stir in the tomatoes, coconut milk, and broth and bring to a boil.
- Add frozen seafood. Decrease heat to medium, cover, simmer 10 minutes.
- Stir in chard leaves, cook until wilted, about 2 minutes. Stir in lime juice.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!