Mussel Soup with Shrimp and Chinese Cabbage
Mussels and shrimp provide complete protein, iodine, selenium, and vitamin B12, while Chinese cabbage keeps the soup light and generous. Seafood, olives, and parsley create a bright marine flavor in the hot clear broth.
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1 l 250 ml
Servings: 4 (1 serving ≈ 306 gram)
Digestion time: 3 hour
Complete protein: ✔
Put the mussels (200 g) in the water (500 g), then add the olives (25 g), shrimp (200 g), sliced onion (100 g), and parsley (50 g).
Bring the soup to a boil and cook until the mussels and shrimp are done, about 15 minutes.
Add the sliced napa cabbage (150 g), season with salt (to taste) and black pepper (to taste), and serve hot.
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