Paleo Hearty Abalone Soup

Dive into the ocean’s bounty with this comforting and nutrient-packed Paleo Hearty Abalone Soup, a delicious recipe that blends the rich, savory flavor of tender abalone with wholesome, paleo-friendly vegetables. This soup stands out with its unique combination of fresh abalone, sweet potatoes, and a fragrant blend of thyme, garlic, and parsley, simmered to perfection in a nourishing broth. Coconut oil imparts a subtle richness while fresh spinach adds vibrant color and a boost of nutrients. Perfect for cozy dinners, this one-pot dish is naturally gluten-free, dairy-free, and packed with protein, making it an ideal addition to your Paleo meal plan. Warm, hearty, and satisfying, this abalone soup is an elevated way to enjoy a healthy, seafood-centric meal that’s sure to impress.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces fresh abalone
• 2 tablespoons coconut oil
• 1 large, finely chopped onion
• 2 medium, diced carrot
• 2 diced celery stalks
• 3 cloves, minced garlic
• 1 medium, peeled and diced sweet potato
• 4 cups chicken or vegetable broth
• 1 teaspoon, chopped fresh thyme
• 1 bay leaf
• 1 teaspoon, or to taste sea salt
• 0.5 teaspoon, or to taste black pepper
• 2 cups, fresh spinach
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Prepare the abalone by cleaning them under cool running water. Use a soft brush to remove any grit and trim any tough edges. Slice the abalone into thin strips.

Step 2

In a large soup pot, heat the coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 3

Stir in the diced carrots, celery, and minced garlic. Cook for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4

Add the diced sweet potato, sliced abalone, and sauté for 3 minutes to lightly color the abalone.

Step 5

Pour in the chicken or vegetable broth, and add the fresh thyme, bay leaf, sea salt, and black pepper.

Step 6

Bring the soup to a gentle boil, then lower the heat to a simmer. Cover and cook for about 25 minutes, or until the sweet potatoes and other vegetables are tender.

Step 7

Stir in the fresh spinach during the last 5 minutes of simmering, allowing them to wilt.

Step 8

Check the seasoning and adjust salt and pepper to taste.

Step 9

Remove from heat, discard the bay leaf, and stir in fresh parsley.

Step 10

Serve hot in bowls, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(2939.6g)

Amount per serving	% Daily Value*
Calories	1694.8

Total Fat 45.0g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 2.3g
Cholesterol 803.9mg	0%
Sodium 9345.1mg	0%
Total Carbohydrate 133.6g	0%
Dietary Fiber 19.0g	0%
Total Sugars 31.7g
Protein 180.0g	0%

Vitamin D 0IU	0%
Calcium 862.3mg	0%
Iron 8.6mg	0%
Potassium 2706.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 43.4%

Carbs: 32.2%