Radish and seafood soup

Radish and seafood soup

 

 

 

 

 

 

 

Seafood can be rich in zinc and thyroid supporting nutrients like selenium and iodine.  In the UK we never tend to eat enough iodine rich foods such as fish or algae.  Thyroid hormone converts cholesterol into bile acids which help us to digest fat so without enough of the raw ingredients this may be difficult.  We also know that our hunger-gatherer ancestors would have eaten plenty of seafood by the sheer number of shells that have been found.

Ingredients for the radish and seafood soup:
250g seafood (shrimp, crab, clams etc)
1 small radish
2 medium onions
4 carrots
750g stock

Ingredients for the garlic sauce:
4 cloves garlic
50g almonds
1 tsp paprika
1 large tomato
1 bunch parsley
Olive oil
Sea salt and pepper to taste

Instructions:
Garlic sauce (to add to the soup at the very end)
Blend together the garlic, almonds, paprika, tomato and parsley with olive oil.

Radish and seafood soup
Roughly chop the radish, onions and carrots and put with the stock in pan. Bring to the boil and then simmer until the vegetables are soft. Blend. Add the seafood and cook for a further five minutes. Remove from heat and pour in the garlic sauce. Add salt and pepper to taste.