photo: Light Soup with Seafood

Light Soup with Seafood

Prepare a quick and useful soup with seafood. Feed the family or loved ones, enjoy the sunny days and be happy. What I like in this soup is versatility and texture. About first one, I understand that here can be any ingredients: mussels, shrimps, scallops, octopuses, as well as mushrooms, chicken pieces and so on. Even good chorizo pieces. And texture – here we get not the usual cream soup or mashed potatoes, but rather a liquid but thick soup. Therefore, take any additions to this soup, everything will work. You know, it has such an easy anise taste, a bit spicy. It is very good for the summer, such flavors are easily invigorated, and there is no gravity after.


  • Mussels
    6-8 pcs
  • Fennel
    1 pcs
  • Stalk of celery
    1 pcs
  • Potato
    2 pcs
  • Chicken broth
    800 ml
  • Chili pepper
    1 pcs
  • Paprika
    1 tbsp
  • Parsley
    - to taste


  • 1. Rinse the mussels, transfer them to a saucepan with cold water and cook over medium heat until the mussels open (discard unsealed), drain the water.
  • 2. Finely chop the celery, fennel and chili.
  • 3. Fry the celery and fennel in a deep saucepan with olive oil until it is homogeneous for about 5 minutes.
  • 4. Cut potatoes into small cubes so that they will cook faster.
  • 5. Add to a saucepan and cover with chicken broth. Bring to a boil, loosen the fire and cook until the potatoes are ready.
  • 6. Pry the soup with a submerged blender until it is uniform. If necessary, add some boiling water.
  • 7. Soup must be homogeneous and very liquid, do not be afraid to add a little extra water. Spread on plates, decorate with chili, paprika and parsley. At the top, place the opened mussels in the sashes.
  • 8. And yes, celery and fennel are very obligatory here, try to find them and pleasantly be surprised by the obtained taste and aroma.