Hearty Pescatarian Seafood Soup Recipe

About this recipe

A comforting and flavorful seafood soup packed with vegetables, herbs, and a touch of miso for a savory finish. Perfect for a satisfying pescatarian dinner.

Ingredients

• 25 g Parsley
• 100 g Amul Garlic & Herbs Butter
• 100 g Sambar Onion Peeled
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Garlic - Single Clove
• 500 g Carrot
• 1 Pack Button Mushroom (Anabe)
• 10 g Fresh Thyme
• 250 ml Milky Mist Uht Cream
• 5kg+ Onion
• 200 ml Sesame Oil
• 300 g Urban Platter Aka Miso Paste
• 1 pc (52 g) On1Y Paprika Powder
• 290ml Lea And Perrins Worcestershire Sauce
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 100 g Salt

Instructions

1. 1. Heat 1 teaspoon of preferred oil or butter in a large pan over medium heat. Add 1 chopped onion and cook without stirring until caramelized, about 5 minutes.
2. 2. Add 1 diced bell pepper and 1 minced clove of garlic to the pan. Stir and cook for 5 minutes until the bell pepper softens.
3. 3. Add 16 sliced carrots and 16 quartered button mushrooms to the pan. Stir and cook for 5-10 minutes until the mushrooms release their water.
4. 4. Pour in 5 cups of water and stir in 2 tablespoons of miso paste, 2 teaspoons of parsley, 2 teaspoons of thyme, 2 teaspoons of parsley, 1 teaspoon of paprika, 1 teaspoon of black pepper, and 2 tablespoons of Worcestershire sauce. Simmer for 15-20 minutes until the carrots are tender.
5. 5. Stir in 2 tablespoons of garlic & herbs butter to enrich the soup and simmer for another 15 minutes.
6. 6. Taste and adjust seasoning with salt if needed. Serve hot, optionally adding a splash of cream to each bowl before serving.