Seafood soup with avocado and cherry
A source of omega-3 fatty acids and antioxidants, this soup supports heart and immune system health. The delicate taste of seafood combined with creamy avocado and the freshness of cherry tomatoes makes it perfect for a light dinner.
Roman Klymenko
15 years on low-carb nutrition
Sauté the seafood mix (300 g) over high heat for 1 minute. Set aside a few large shrimp for garnish.
Sauté the onion (1 piece), garlic (2 cloves), and zucchini (1/2 piece), diced. Add salt and pepper to taste.
Transfer half of the sautéed seafood and vegetables to a pot. Pour in water or broth (700 ml). Cook over medium heat for 10 minutes. Add turmeric (1/2 tsp) and adjust salt if necessary.
Blend the soup until smooth.
When serving, add the remaining vegetables, seafood, large shrimp, avocado (1/2 piece), and cherry tomatoes (5 pieces), halved.
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