Why the Scallop Soup Is Great For Burning Fat
While many soups can be heavy and calorie-laden, scallop soup stands out as a light yet satisfying option that can aid in burning fat.
I love that it’s packed with protein from the scallops, which keeps me feeling full without the extra calories. The fresh ingredients, like leeks and tomatoes, add flavor and nutrients without weighing me down.
Plus, the healthy fats from olive oil provide energy without the guilt. Whenever I enjoy this soup, I feel good knowing it’s not just delicious but also supports my goals for a healthier lifestyle.
It’s a win-win in my book!
Ingredients of Scallop Soup
When it comes to whipping up a comforting bowl of Orange Saffron Scallop Soup, the ingredients are key to making it delicious and satisfying. Let’s gather everything you’ll need to bring this dish to life.
The beauty of this recipe is that it features fresh, vibrant ingredients that not only taste great but also pack a nutritious punch. You might find yourself feeling like a gourmet chef in no time, even if your kitchen skills are more “microwave” than “master chef.” So, let’s check out the ingredient list!
Ingredients for Scallop Soup:
- 2 tablespoons olive oil
- 2 leeks (white part only), thinly sliced
- 2 to 4 cloves garlic, finely chopped
- 1 medium onion, thinly sliced
- 4 cups fish stock or bottled clam juice
- 2 cups canned tomatoes, chopped
- 1/2 cup dry vermouth (optional)
- 2 tablespoons grated orange rind
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1 pinch saffron
- 1 bay leaf (laurel)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seed
- 1 lb scallops
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan cheese (for serving)
Now, before you plunge into cooking, let’s chat about these ingredients. First, the scallops are the star of the show, and trust me, you want to get the freshest ones you can find. They add that sweet, delicate flavor that pairs so well with the other ingredients.
If you’re feeling adventurous, you could even add a splash of lemon juice or a hint of chili flakes for an extra kick. And don’t forget about the herbs and spices—they’re what turn a simple soup into something truly special.
The saffron adds a luxurious touch and a beautiful color, while the basil and orange zest brighten up the dish. So, whether you’re making this for a cozy weeknight dinner or impressing friends at a gathering, you’re in for a treat!
How to Make Scallop Soup
Ready to plunge into the world of cooking with your very own bowl of Orange Saffron Scallop Soup? Let’s get started.
First, take a large pot and heat up 2 tablespoons of olive oil over moderate heat. While that’s warming up, you can chop up 2 leeks (just the white parts, please) and slice 1 medium onion. Don’t forget to finely chop those 2 to 4 cloves of garlic too.
Once your oil is shimmering, toss in the leeks, onion, and garlic. Sauté them for about 5 minutes, or until they’re tender but not browned—nobody wants burnt bits in their soup.
Next up, it’s time to add some serious flavor. Pour in 4 cups of fish stock (or bottled clam juice if you’re feeling a little adventurous) along with 2 cups of chopped canned tomatoes. If you’re in the mood for a little extra kick, splash in 1/2 cup of dry vermouth—totally optional, but it brings a nice depth to the soup.
Now, sprinkle in 2 tablespoons of grated orange rind, 2 tablespoons of fresh basil (or 2 teaspoons of dried if you’re in a pinch), and that pinch of saffron you’ve been saving for a special occasion.
Oh, and don’t forget the bay leaf, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of fennel seed. Tie the bay leaf, thyme, and fennel seed in a small piece of cheesecloth to make a bouquet garni; this makes it easy to remove later.
Bring everything to a simmer, cover, and let it bubble away for about 30 minutes.
After that, the pièce de résistance: the scallops. Add in a pound of fresh scallops and allow them to simmer until they turn opaque—this should take about 3 to 4 minutes. You’ll know they’re ready when they look like little clouds of deliciousness.
Once they’re done, fish out that bouquet garni and toss it aside. Stir in 1/4 cup of chopped fresh parsley for a pop of color and freshness.
Serve it up hot, garnished with a sprinkle of freshly grated Parmesan cheese. And there you have it—your very own bowl of comfort, perfect for cozy evenings or impressing guests. Enjoy every spoonful.
Scallop Soup Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy a delicious bowl of Orange Saffron Scallop Soup while sticking to a low carb diet, there are plenty of easy substitutions and variations to contemplate.
You can replace the canned tomatoes with diced zucchini for a lower-carb option. Instead of dry vermouth, try using white wine vinegar to keep the acidity while cutting carbs.
If you’re not keen on scallops, shrimp or firm white fish work great too.
For a creamier soup without the carbs, consider adding a splash of coconut milk instead of traditional cream.
Enjoy experimenting while keeping it low-carb!
What to Serve with Scallop Soup
Wondering what to pair with your Orange Saffron Scallop Soup? I love serving it with a crisp, fresh salad. A simple mix of arugula, cherry tomatoes, and a light vinaigrette complements the soup beautifully.
For something heartier, crusty bread or garlic bread is perfect for dipping. If you’re in the mood for a side, roasted asparagus or sautéed green beans add an elegant touch.
A chilled white wine, like Sauvignon Blanc, enhances the flavors too. Don’t forget a sprinkle of extra parsley or a drizzle of olive oil on top for that finishing touch. Enjoy your meal!
Additional Tips To Decrease Calories
While enjoying a delicious bowl of Orange Saffron Scallop Soup, I often think about ways to make it a bit lighter without sacrificing flavor. One simple trick is to cut back on olive oil; using just a tablespoon can still provide richness.
I also swap heavy cream for a splash of low-fat milk or a dollop of Greek yogurt for creaminess. Choosing fresh scallops over frozen can enhance the taste while keeping calories in check.
Finally, I load up on veggies like leeks and tomatoes, boosting nutrition while keeping the calorie count low. Enjoying this soup can be both satisfying and guilt-free!