• Amy Slater

Paleo white and shell fish soup

Each week I aim to serve my family a soup made from a mineral rich, gut healing bone broth. I use the bones from the chicken I roast on Monday along with some chicken feet and beef knuckle bones to make a stock for soup on Thursday. This week I chose a lovely soup.

1 leek, white bottom only, sliced

5 ribs celery, chopped

1 whole head of garlic, minced

1 pound carrots, sliced

1 pound mushrooms, sliced

1 medium butternut squash, peeled and diced

4 medium turnips, peeled and diced

1/2 pound kale

1 pound flounder

1 pound medium shrimp

2 pounds cod

1 Tbsp coconut oil

1 Tbsp dried oregano

1 Tbsp dried basil

1tsp dried thyme

1/2 cup fresh flat leaf parsley, minced

12 cups bone broth

In a large stock pot, melt the coconut oil over medium high heat. Saute the leek, celery and garlic until soft. Season with salt and pepper. Add your veggies in batches: mushrooms, squash and carrots. Season with dried spices, salt and pepper after each batch. Pour the bone broth over the veggies and bring to a low boil. Reduce the heat and cook until the veggies are soft. Then add your seafood in batches and allow soup to simmer until fish is fully cooked. Add the parsley just before serving. The soup is divine! The carrots and butternut squash add a richness to the nourishing broth.

#paleofishsoup