If you like the comfort of soups and the zingy flavor of fish, lime, tomatoes and bell peppers, then this recipe is perfect for you!

Controlling Blood Sugar and Fighting Inflammation

Many women with PCOS suffer from high insulin levels, due to high blood sugar. This soup is very low in carbs and can even be used as part of a ketogenic diet. It has a very low glycemic index and is great in supporting weight loss, which can only be achieved if blood sugar levels are being reduced and kept stable.

Healthy fats and vegetables are great inflammation fighters. Inflammation is very common these days since a lot people follow a diet full of unhealthy fats, refined carbs and sugar, which are the main causes for inflammation in the body, which is the root cause of many diseases such as PCOS, diabetes, heart disease or even cancer.

Keeping blood sugar levels stable and reducing inflammation is key to healing from PCOS.

Let’s Get Started!

This recipes will only take 30 minutes to cook, including preparation time. You can also eat from it for a couple of days or deep freeze a bigger batch.

First, you have to cut the vegetables in to small chunks. Heat up some olive oil on medium heat. Fry the onions together with the bell peppers and garlic on medium heat for about 5 minutes. Season with a little bit of salt. Then, add the paprika powder and tomato paste to the pan and fry for another 2 minutes.

Next, add the chopped tomatoes and measured water, cover with a lit and let simmer for about 15 minutes.

Once the vegetables are cooked, transfer the mix to a blender and blend for one minute until smooth and creamy. Pour the mixture back into the pan and add the coconut cream.

Cut the cod and shrimp into bite-size pieces and add to the soup. Simmer for 5 minutes. Season with salt to your liking. Transfer to individual bowls and add a generous splash of lemon, as well as some spring onion or fresh parsley. Enjoy!

Print Recipe

Seafood Soup with Cod & Shrimp (dairy-free, low carb, paleo, keto)

A zingy and comforting soup that supports weight loss and hormonal balance. Great for PCOS.

Course

Dinner, Lunch, Main Dish

Cuisine

International

Keyword

Dairy-Free, Keto, Low Carb, Low GI, No Blood Sugar Spikes, Paleo, Soup

Prep Time

30 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 200 grams Cod Fillet cut into bite-size pieces
• 200 grams Prawns cut in to bite-size pieces
• 1 Red Onion cut in to small chunks
• 3 Garlic Cloves sliced
• 1 Red Bell Pepper cut in to small chunks
• 1 Yellow Bell Pepper cut in to small chunks
• 1 Tsp. Paprika Powder
• 1 Tbsp. olive oil
• 1 Tbsp. Tomato Paste
• 1 Tsp. Sea Salt
• 400 grams Tomatoes cut into small chunks
• 400 ml Water
• 200 ml Coconut Cream
• 1 Lime cut in half
• 50 grams Spring Onion cut in to small slices
• 1 hand-full Parsley fresh

Course Dinner, Lunch, Main Dish Cuisine International Keyword Dairy-Free, Keto, Low Carb, Low GI, No Blood Sugar Spikes, Paleo, Soup Prep Time 30 minutes Cook Time 20 minutes Servings people Ingredients 200 grams Cod Fillet cut into bite-size pieces 200 grams Prawns cut in to bite-size pieces 1 Red Onion cut in to small chunks 3 Garlic Cloves sliced 1 Red Bell Pepper cut in to small chunks 1 Yellow Bell Pepper cut in to small chunks 1 Tsp. Paprika Powder 1 Tbsp. olive oil 1 Tbsp. Tomato Paste 1 Tsp. Sea Salt 400 grams Tomatoes cut into small chunks 400 ml Water 200 ml Coconut Cream 1 Lime cut in half 50 grams Spring Onion cut in to small slices 1 hand-full Parsley fresh

Instructions

1. First, you have to cut the vegetables in to small chunks. Heat up some olive oil on medium heat. Fry the onions together with the bell peppers and garlic on medium heat for about 5 minutes. Season with a little bit of salt. Then, add the paprika powder and tomato paste to the pan and fry for another 2 minutes. 
2. Next, add the chopped tomatoes and measured water, cover with a lit and let simmer for about 15 minutes. 
3. Once the vegetables are cooked, transfer the mix to a blender and blend for one minute until smooth and creamy. Pour the mixture back into the pan and add the coconut cream. 
4. Cut the cod and shrimp into bite-size pieces and add to the soup. Simmer for 5 minutes. Season with salt to your liking. Transfer to individual bowls and add a generous splash of lemon, as well as some spring onion or fresh parsley. Enjoy!