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.
Add the rinsed lentils, paprika, and tomato paste. Stir for 1 minute
Add the stock and simmer for 20 minutes
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)
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!