Easy Seafood Soup

Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 12
10 ounces canned coconut cream
2 cups veggie stock
2 cups tomato sauce
1 cup Paleo shrimp cocktail sauce
12 ounces canned crab meat
1 and ½ cups water
1 pound small shrimp, peeled and deveined
1 pound jumbo shrimp, peeled and deveined
1 yellow onion, chopped
1 cup carrots, chopped
4 tilapia fillets, cubed
2 celery stalks, chopped
3 kale stalks, chopped
1 bay leaf
2 garlic cloves, minced
A pinch of sea salt
½ teaspoon cloves, ground
1 teaspoon rosemary, dried
1 teaspoon thyme, dried
1. In your slow cooker, mix coconut cream with stock, tomato sauce, shrimp
cocktail sauce and water and stir.
2. Add small and jumbo shrimp, fish cubes, onion, carrots, celery, kale,
garlic, bay leaf, salt, cloves, thyme and rosemary, stir, cover and cook on
Low for 3 hours.
3. Stir soup again, ladle into bowls and serve.
4. Enjoy!
Nutrition Value:calories 220, fat 3, fiber 3, carbs 8, protein 13

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