At this time of year, a light bowl of soup can do wonders as an evening meal. This one is especially soothing, fragrant and flavorful, with the unexpected touches of sweet potato and zucchini.
The prep time is cut down from the original recipe, because you’re heading to the salad bar or refrigerated section of the produce department for the mirepoix of celery, onion and carrot. It pays to use the freshest fish you can find here, so it won’t turn to mush in the broth. Depending on how much broth you serve in each portion, you might have some left over; you can strain and freeze it for later use as a seafood broth.
Serve with crisp flatbread.
Ginger-Coconut Fish Soup
4 servings (makes about 9 cups).
Adapted from “Real Paleo Fast and Easy: More Than 175 Recipes Ready in 30 Minutes or Less,” by Loren Cordain (Houghton Mifflin Harcourt, 2015).
One 2-inch piece fresh ginger root
4 cloves garlic
1 tablespoon
coconut oil
1 cup blend of chopped or shredded celery, onion and carrot