PERUVIAN CILANTRO SEAFOOD SOUP

PERUVIAN CILANTRO SEAFOOD SOUP

 

PERUVIAN CILANTRO SEAFOOD SOUP

My "tiny" family of four kids and two adults demands having an inexhaustible supply of soup recipe ideas. To be quite honest, it feels like someone is constantly hungry around here and most of us don't want to have the same thing over and over again. I'm also not a huge fan of being permanently glued to the pot and pan. Therefore, I need something that isn't terribly time consuming (easy is always a winner), very forgiving ( it's easy to get distracted when you have to do everything and be everywhere... at all times) and armed with a large pot, vegetable peeler and high heat you can easily feed a small army of kids and adults alike. You really don't need to possess mad cooking skills to make this recipe and still pack it with many different yummy flavors.
Cilantro-lime broth makes this soup taste absolutely fresh and unique. It pairs really well not only with almost any fish of your choice but also chicken and even sliced beef! Talk about healthy and versatile.
Cilantro has detoxifying properties, helps fight inflammation and migraine headaches, lowers blood sugar levels, and has many other health benefits.
Fish is loaded with multiple nutrients, like omega-3 fatty acids, vitamin D, iodine and healthy protein that help lower risk of heart disease, slow rate of cognitive decline and memory loss, and also reduce risk of type 1 diabetes.
It's not a magic pill in a liquid form, but sounds like it comes pretty darn close to it! I sometimes wonder if this soup can help my kids heal whatever "I don't want to go to school today because my (insert here whatever fits- leg, arm, finger, hair hurts) mystery disease they develop some mornings. 🙂 Sounds like it just might do the trick! See, magic!
Best fish to use for this recipe is... pretty much any firm white fish you can find in your local supermarket! From sea bass, halibut, barracuda and red snapper to salmon, shrimps, scallops and corvina. Costco wholesale has a lot of great options for frozen fish. Next time you're visiting, make sure to stop by their freezer section to stock up, many sustainable and wild caught options too. Firm white fish works best since it holds it's shape well and does not fall apart into unsightly mush.
Make it once and you'll be craving this soup, loaded with vegetables, fish, lime juice and cilantro. It really does taste divine! And did I mention that it's also really easy to make? 🙂
Happy cooking and I hope you enjoy the process!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Peruvian
Servings 6 people
Calories 249 kcal

Equipment

  • High-speed blender
  • Soup Pot

Ingredients
  

  • 2 tbsp ghee
  • 1 cup yellow onion peeled and chopped
  • 2 cups carrots peeled and diced
  • 2 poblano peppers deseeded and roughly chopped
  • 3 green peppers deseeded and roughly chopped
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 10 cups water
  • 3 cups potatoes peeled and diced
  • 1 cup rice thoroughly washed in a mesh colander and drained
  • 2 bunches cilantro leaves and stems
  • 1/4 cup cilantro leaves to garnish
  • 8 garlic cloves
  • 2 lbs seafood any type of firm fish, shrimps, scallops
  • 3 limes juiced
  • salt to taste
  • pepper to taste

Instructions
 

CILANTRO MIX

  • Heat ghee or avocado oil over medium high heat in a medium size pot and add chopped onions, carrots, poblano and green peppers. Sautee until soft, stirring occasionally, to prevent burning (about 10 minutes). Stir in spices and cook on a medium heat for additional minute. Scrape the pepper mix into a blender, add cilantro bunches and garlic and process until smooth. Set aside.

PUTTING IT ALL TOGETHER

  • Add water to the same pot in which you cooked your vegetables, bring to a boil and add potatoes. Cook until potatoes are soft, add rice, lower the heat and cook until rice is done, about 12 minutes, Add seafood and simmer until done, about 5 minutes.
  • Stir in the blended cilantro mix and lime juice, season with salt and pepper. Bring to a boil and as soon as the soup is boiling, turn the heat off (leaving it to boil for longer will cause the beautiful green color to fade)
  • Serve with chopped cilantro leaves and lime pieces. Add jalapeno slices as an option.
    Enjoy!

Notes

Nutrition

Serving: 1servingCalories: 249kcalCarbohydrates: 42gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 539mgPotassium: 599mgFiber: 5gSugar: 7gVitamin A: 7748IUVitamin C: 96mgCalcium: 125mgIron: 2mg
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