Seafood Marinara Soup

Seafood marinara soup featured image

This recipe is so simple and tastes yum! It is light and flavoursome, while also being reasonably quick to make. It can also be frozen and re-heated at a later date. So you can use it to stock up your freezer for those nights when you may not have the time to prepare a nutritious meal or you feel like something light. I also have this soup for breakfast and find it a supportive way to start my day.

This soup is gluten free, dairy free, and refined sugar free


Soup Ingredients

1 large onion, diced
3 medium fennel – diced
herbs and spices, such as oregano, basil, mint, parsley – fresh or dried
3 garlic cloves, diced
1 hot chilli, diced (optional)
2 (800g) tins of diced tomatoes
3-4 fresh tomatoes, diced (optional)
1.2 kg seafood marinara mix (found in most supermarkets in Australia in the deli section)
olive oil


Method

  1. Place the diced onion and olive oil in a soup pot.
  2. Cook onion for a few minutes, then add fennel, along with the garlic, chilli, herbs and spices.
  3. Cook for a further few minutes.
  4. Add the tinned tomatoes, as well as the fresh tomatoes.
  5. Bring to the boil.
  6. Add seafood marinara mix.
  7. Cover and simmer for about 20-30 mins, making sure that the heat is not too high otherwise the marinara mix will overcook.
  8. Allow to cool slightly before serving.

Storage

Can be kept in the fridge for 2-3 days in an air tight container and keeps well in the freezer.

http://www.unimedliving.com/recipes

 

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