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Spanish fish soup with Jerusalem artichokes and puy lentils

It may not look like much on first glance, but this soup packs both a flavour and nutritional punch to keep your heart and digestive systems healthy. It’s based around one of my favorite spices: smoked Spanish paprika as well as Jerusalem artichokes. This tuber is full of immune boosting prebiotics to help feed the good bacteria in your gut, as well as a good amount of vitamin C, fibre, and the B vitamin: niacin.
Course Soup
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Laura Livesey

Ingredients

  • 1 large red onion chopped
  • 2 cloves garlic minced
  • 1 cup jerusalem artichokes sliced into coin shapes
  • 1 cup puy lentils rinsed
  • 1/2 Tbsp smoked-hot paprika I use 1 Tbsp, but this creates a fiery soup, so use to taste!
  • 6 cups stock fish or veggie
  • 4 Tbsp tomato paste
  • 1 cup cavolo nero kale chopped
  • 1 cup parsley chopped
  • Handful green olives
  • 1 tin of mackerel
  • 2 eggs optional, but wonderful on top!

Instructions

  1. Add a glurg of avocado or other
    healthy cooking oil for high-heat cooking to a pan and saute the onions, garlic and Jerusalem artichokes for a few minutes
  2. Add the rinsed lentils, paprika, and tomato paste. Stir for 1 minute
  3. Add the stock and simmer for 20 minutes
  4. Add cavolo nero, parsley, olives, mackerel and 2 whole eggs in their shells into the pot (if using) for about 4 minutes until the eggs have soft boiled (The yolks should be runny for optimal health benefits)
  5. Take eggs out of your soup and set aside. Ladle soup into bowls. Remove the shells from the eggs, cut them in half and place them on top of the soup and you’re ready to eat!