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Seafood Saffron Soup Recipe

Salmon, shrimp and loads of chopped veggies make this a hearty, herby meal-in-a-bowl. It's loaded with protein and fiber

Nutritional info

  • 6.7 gm
    Protein
  • 7.3 gm
    Total Fat
  • 1.0 mg
    Iron
  • 9.4 mg
    Vitamin C
  • 31.0 mg
    Calcium
  • 135.7 kcal
    Energy
  • 5.2 gm
    Carbohydrate
  • 104.8 mcg
    Vitamin A
  • Ingredients
  • Step-by-Step
5 Strand(0.5 gm) Kesar
1 Chopped Tsp(0.92 gm) Coriander Leaves
20 Gm(20.0 gm) Shrimp
1/2 Slice(40.0 gm) Ravas
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(1.0 gm) Salt
1 Chopped Tsp(1.0 gm) Basil Leaves
1/2 Tsp(0.55 gm) Oregano
1 Number(0.3 gm) Bay Leaf
100 Ml(100.0 ml) Water
1/2 Diced Cup(86.0 gm) Tomato
1 Grated Tsp(4.0 gm) Garlic
2 Chopped Tbsp(20.0 gm) Capsicum
2 Chopped Tbsp(16.0 gm) Onion
2 Tsp(5.0 ml) Olive Oil

  • In a kadai, add 2 tsp olive oil, 2 tbsp chopped onion, 1 tsp grated garlic and saute well.

  • Now, add 2 tbsp chopped capsicum, tomato puree, 1 no. bay leaf, 1 tsp chopped basil leaves,water and mix well.

  • Let it simmer.

  • Add 1/2 slice ravas, 20 gm shrimp, 1/2 tsp oregano, 1/4th tsp black pepper powder, 1/4th tsp salt, 5 no. kesar strands, 1 tsp chopped coriander leaves and mix well.

  • Cover and let it cook.

  • Serve hot.

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