Low Carb Fish Soup

Jun 29, 2011
Julie Walin

Low Carb Fish Soup - Julie Walin

Flaky white fish, healthy vegetables, and a savory broth come together to form a satisfying, low-carb, thick and chunky fish stew or soup.

Low Carb Fish Soup

Brimming with flavorful vegetables, heart-healthy olive oil, and waistline-slimming fish, this chunky, low carb soup is bursting with flavor and good health. The tastes and textures combine to make an unusually savory and satisfying soup. This dish may be served hot or cold, and is equally delicious either way.

A Hearty-Healthy Vegetable Soup

Built on a classic vegetable soup recipe, this hearty soup adds heart-healthy olive oil and fish, flavorful clam juice for depth, and hot pepper flakes for just a touch of heat. The combination of tastes and textures is unique and satisfying, and the result is substantial enough to actually be called a low-carb fish stew rather than a soup.

Although tomatoes, carrots, and onions are higher-carb ingredients, they are included in this soup to add color, flavor, and valuable nutrients. They may be reduced or omitted to suit the cook's preference.

Each serving provides 7.6 grams of carbohydrates, primarily from vegetables. Naturally dairy-free, and gluten-free provided a gluten-free bouillon is used (such as Better Than Bouillon), this soup fits well into a wide variety of eating plans.

Makes 6 servings.

Low Carb Fish Soup Recipe

Ingredients:

¼ cup olive oil
5 stalks celery, sliced
1 carrot, sliced
½ onion, diced
3 cloves garlic, finely diced
1 14-oz can diced tomatoes
3 cups water
1 cup white wine
1 8-oz bottle clam juice
3 chicken bouillon cubes
¼ tsp red pepper flakes
pepper, to taste
1 pound white fish, cut into bite-sized pieces

Directions:

Sauté celery, carrot, onion, and garlic in olive oil until onion becomes translucent.
Add all remaining ingredients except fish, and simmer for 1 hour.
Add the fish, and cook for about 5 minutes, until fish is well cooked and flakes easily with a fork.
Serve gently to avoid shredding the pieces of fish.

Modifications:

Add shrimp or a can of clams near the end of cooking, if desired.
Add 1 small zucchini, chopped, 10 minutes before adding the fish.
Reduce carrot, onion, or tomatoes to reduce the final carb count.
Reduce olive oil to reduce the fat and calories.
Omit olive oil, use non-stick spray and a small amount of water to sauté vegetables, chill when cooking is complete, and serve cold.

Serving suggestion:

Serve with Low Carb Hamburger Buns on the side and a glass of iced tea.