Seafood Tomato Soup
Seafood Tomato Soup
Recipe Details:This hearty, flavorful, and very delicious diabetic-friendly seafood soup is perfect for any occasion and day of the week.
- Frozen seafood mix – ½ lb.
- Tomato – 1
- Tomato juice – 1.5 cup
- Onion (chopped) – 1
- Chicken eggs - 2
- Garlic (chopped) – 4 cloves
- Bell pepper – 1
- Lemon juice – 1 tbsp.
- Saffron – 1 tsp.
- Dried basil – 1 tsp.
- Herbes de Provence – 1 tsp.
- Salt – to taste
- Peppercorns – to taste
- Ground black pepper – to taste
Recipe Directions:Step 1
Put the frozen seafood mix in a deep bowl and pour boiling water over it. Leave for five to seven minutes, then put in a colander and dry.
Put the seafood mix in a saucepan, add 500 ml of water, and put on medium heat.
Heat a tablespoon of vegetable oil in a frying pan and fry the chopped onions and garlic until golden brown, then add the fried onion and garlic to the saucepan with the seafood.
Cut the tomato and bell peppers into small cubes. Put them in the same frying pan where the onion and garlic were cooked and quickly fry, stirring constantly, for 2 minutes.
Add the fried vegetables to the saucepan with the soup. Stir the soup, bring to a boil. Lightly season with salt and put in a few black peppercorns.
Pour in the tomato juice. Add saffron, dried basil, and Herbes de Provence (preferably, the Herbes de Provence mix should include oregano, basil, savory, thyme, and rosemary). Bring the soup to a boil again.
Squeeze 1 tbsp. of lemon juice into a saucepan. Stir and let the soup simmer for another 7 minutes.
Beat eggs in a small bowl and pour the beaten eggs into the boiling soup in a thin stream, stirring constantly with a spoon. Remove the saucepan from heat, cover and leave for 5 minutes.
Cool the ready soup slightly and pour into bowls. Sprinkle each portion of the soup with black pepper and lemon juice if desired. Bon Appetit!
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