Soup with octopus, squid, and shirataki.

Boil a broth from octopus (300 g) and squid (200 g). Cook for 7–10 minutes, then remove the seafood.

Add green beans (100 g), bell pepper (1 piece), cut into strips, celery (1 stalk), turmeric (1/2 tsp), Provence herbs (1/2 tsp), salt, black and white pepper to taste. Stir in melted butter (1 tbsp). Cook for another 7–8 minutes.

Add shirataki noodles (200 g) and cherry tomatoes (5–6 pieces) if desired. Cook for another 3 minutes.

Pour the soup into bowls, top with octopus and diced squid. Add a boiled egg (1 piece).

Before serving, you can lightly drizzle with olive oil (1 tsp).