Vegetable and seafood soup
8 servings
50 minutes
This aromatic soup of vegetables and seafood is a true gem of Chinese cuisine. It combines the rich flavor of seafood, the tenderness of cauliflower, and the spiciness of green beans. With the addition of soy sauce, garlic, and Provençal herbs, the broth gains a deep, rich taste. The origins of such soups trace back to ancient Chinese traditions using fresh seafood and seasonal vegetables to create nutritious and harmonious dishes. This soup is perfect for a light dinner or a warming lunch. It is served hot, often complemented with fresh herbs or rice, making it even more filling and balanced. The soft textures of fish and shrimp blend with crunchy vegetables to create a unique gastronomic delight.
1
To prepare the broth, we put water in a pot on the stove. We add salt, pepper, and soy sauce to the water.
- Soy sauce for seafood: to taste
- Black peppercorns: to taste
- Salt: to taste
2
Cut the fish into medium-sized cubes. Add the fish and shrimp to the boiling water, reducing the heat.
- Cooked peeled prawns: 250 g
- Cold-smoked fish: 300 g
3
While the seafood simmers in the pot, let's prepare the vegetables. Cut the cauliflower into 3-4 pieces (depending on the size of the heads).
- Baby cauliflower: 150 g
4
Let the seafood broth simmer for 10-15 minutes.
5
Add chopped cauliflower and green beans to the broth. Cook on low heat for another 10 minutes.
- Baby cauliflower: 150 g
- Frozen green beans: 150 g
6
Cut crab sticks into cubes and add them to the broth, add red beans. Let the soup simmer for 5-7 minutes.
- Crab sticks (surimi): 10 pieces
- Canned red kidney beans: 1 jar
7
We add Provencal herbs and garlic to the soup.
- Garlic: 3 cloves
- Herbes de Provence: pinch
8
Turn off the stove and let the soup steep for 10 minutes.
