Last Updated on
Posts may be sponsored. Post contains affiliate links. I may be compensated if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.
This easy Paleo seafood soup is perfect for Lent. One of my favorite quick meal ideas for busy nights is an easy soup recipe. Soups are hot and filling and generally budget friendly. They are the perfect choice for nights when you’re short on time and can generally be made in the slow cooker fairly easily. For those that aren’t following the Paleo diet, you can serve your soup with a slice of homemade bread or fresh rolls.
You may also like:
How to Make an Easy Paleo Seafood Soup
If you’re trying to stay away from carbs and gluten, you can serve your soup with a garden salad instead. This seafood soup recipe is very hearty and quite filling on its own. While I made my soup with white fish and shrimp, feel free to substitute whatever seafood you have on hand instead. The same is true with the vegetables, I’ve included carrots and leeks, but you could add in leftover vegetables from dinner last night if you prefer.
This seafood soup is the perfect choice for Lent, but it works for any night you want something lighter than the traditional meat and vegetables. I try to make a few nights a week either seafood or vegetarian to keep our grocery budget from getting out of control. Here are more easy paleo recipes to try.
Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom PaleoThe Ultimate Paleo Cookbook: 900 Grain- and Gluten-Free Recipes to Meet Your Every NeedThe Paleo Slow Cooker Cookbook: 40 Easy To Prepare Paleo Recipes For Your Slow Cooker
This Paleo soup recipe is one that you can modify if you like which is why it’s a favorite in our house. If you aren’t Paleo you can extend it a bit by adding rice or even pasta if you want to.
Serves 4 bowls
If you're looking for an easy seafood soup recipe for Lent that follows the Paleo diet, you're going to love this!
30 minPrep Time
60 minCook Time
1 hr, 30 Total Time
- 2 tbsp coconut oil
- 1 can of baby shrimp
- 8 ounces of cooked white fish
- 1 can of stewed tomatoes
- 1/2 cup coconut butter (or called coconut cream)
- 1 quart of vegetable broth
- 2 cups of water
- 4 carrots, chopped
- 1 leek (white part), chopped
- 1 clove of garlic, smashed
- 1 lemon
- 1 lime
- salt & pepper
- 1 tsp thyme
- 1 tsp dill
- 2 tsp basil
- 1 tsp oregano
- fresh parsley to garnish, optional
- Melt the coconut oil.
- Saute the onion, garlic and carrots until tender.
- Add the broth, stewed tomatoes and water.
- Simmer for 30 minutes.
- Add the seasonings.
- Add the coconut butter (or cream) and return to simmering.
- Add the seafood and fish, breaking up slightly.
- Simmer for about 15-20 minutes to least the tastes release.
- Remove from heat. Add the juice of 1/2 lemon and 1/2 lime to taste.
- Use the rest and the parsley to garnish.Serve!
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.