I've been having a great time learning about Whole30 and noticing that, for me, it is feeling like a natural transition and I'm loving every minute of it! I've said several times, that I've always tried to have a well balanced diet, both for me and my whole family. Speaking of which I must tell you that my 9 year old son absolutely LOVES this soup and is always asking for seconds!
Also, as I expected I'm not feeling restricted or stressed about the foods I can't eat but I'm rather focusing on things that I CAN eat. It makes everything easier and the journey started smoothly - hopeful it will stay like this till the end! In the program we're encouraged to eat whole, solid foods but I just can't pass up on soup! I love having soup for dinner, specially in the cold months and, even now, if I complement it with a green salad it's perfect as well! The photo on top is from my Whole30 food journal that I'll be sharing through Instagram ad that I'll be posting on a full blog post at the end of the 30 days. Note that I had to remove the shrimps from the soup after taking the picture to save them for my son's dinner, otherwise he would have been desolated!
I've been getting a lot of requests for this recipe and, let me tell you that it is super simple and it freezes very well. With the amounts I refer in the recipe below I was able to get 3 full tall containers (see picture on my post about meal planning/prepping here) of which I froze one for next week - I just froze the liquid part with no fish or shrimp and will reheat it whenever we feel like having it and add extra shrimps which will only need a couple of minutes to cook.
I cooked this soup on my Instant Pot and used the pressure cooking function but you can also cook it on the stove. Just make sure to prolong the cooking time because it will take a bit longer to get that deep flavor into the soup.
1 - Get some olive oil on the bottom of the Instant Pot and turn on the "sauté" function. Add the chopped onion and garlic and mix everything until it starts to sizzle. Cook until the onion starts to get translucent and add the celery, tomatoes, peppers and carrots. Get everything well incorporated.
2 - Season with salt, pepper, red pepper flakes, garlic powder and add about 1/2 freshly chopped parsley. Add the sweet potato, the squid, mussels, small shrimp and the monkfish.
3 - Add the tomato sauce, the water, mix and closed the lid of the Instant Pot. Select the pressure cooking mode and adjust for 20 minutes. When the time comes to an end, let the steam out through natural release. If you are cooking the soup on the stove top, let it simmer for about 45 minutes in low heat.
4 - When there is no longer pressure inside the Instant Pot, open the lid and add the coconut cream (just the cream - if there is liquid below the cream do not use that for the soup and reserve for something else).
5 - Add the large shrimps and activate the "saute" function, again. Adjust the seasoning. Let the soup simmer for about 3-5 minutes just to cook the shrimp. As soon as the shrimps turn pink turn the pot off and closed the lid to keep it warm until the time to serve the soup.
You really have to try this!
t's an amazing meal by itself or paired with a side salad. The picture I have as the cover for this blog post was my lunch in day 3 of the Whole30 - I had the soup and the salad of which I removed the carrots and switched by a banana!
I can't wait for next week to get the container out of the freezer and add some extra shrimp for another comforting meal at the end of the day! Let me know if you try the recipe yourself and how it turned out, I'm sure you won't be disappointed!
I'll keep sharing my recipes for healthy and delicious options to keep food boredom away!
Variety, great ingredients and creativity can go a long way!
Now, get cooking and be ready to savor this little gem!