Rustic Vegetable & Seafood Soup Recipe

+ 5 medium potatoes, cubed
+ 1 tbsp ghee or butter
+ 1 shallot, thinly sliced
+ 1-2 leeks, thinly sliced
+ 3-4 sprigs fresh thyme
+ 2 bay leaves
+ 2-3 garlic cloves, minced
+ 2 tomatoes, diced
+ 1 red bell pepper, thinly sliced
+ 3 cups cabbage, shredded
+ 3 cups homemade vegetable stock
+ 1 cup black beans, cooked (learn here how to soak and cook beans and legumes)
+ 1 lb (450 g) seafood, assorted
+ sea salt and freshly ground black pepper, to taste
+ fresh herbs, to garnish

While you chop the veggies, cook the potatoes in gently boiling water until tender, about 15 minutes. Once done, blend potatoes using an immersion blender and set aside.

Meanwhile, melt ghee in a stockpot over medium heat. Add shallot, leek, thyme, bay leaves, and cook until shallot is translucent, about 5 minutes. Add the garlic, tomatoes, bell pepper, and cabbage and cook, stirring occasionally, for about 5 more minutes.

Stir in potato broth, vegetable stock, cooked beans, seafood, and season with salt and pepper. Bring soup to a simmer and cook, partly covered, for about 10 minutes.

Garnish soup with fresh herbs, serve and enjoy!