Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 fennel bulb, sliced
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon saffron threads
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 3 cups assorted seafood alternatives (e.g. tofu, mushrooms)
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in fennel, carrots, celery, and bell pepper; cook for about 5 minutes.
- Add zucchini, vegetable broth, diced tomatoes, saffron, paprika, and bay leaf; bring to a simmer.
- Season with salt and pepper; let cook for 15-20 minutes.
- Incorporate seafood alternatives and cook until heated through.
- Remove bay leaf and stir in parsley before serving.
Notes
- Serve with crusty bread for a complete meal.
- Can add a splash of white wine for added depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg