Elegant seafood soup

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PREP TIME

5 min

Makes

2 to 4 servings

* PLUS Cooking time: 12 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion
  • 3 garlic cloves , minced
  • 1 cup vegetable cocktail or Clamato juice
  • 2 cups water
  • 1/2 cup dry white wine
  • 1/2 tsp Tabasco sauce
  • 1/4 cup orzo pasta , or quick-cooking rice
  • 250 g frozen peeled shrimp , or 1/2 340-g pkg crab-flavoured pollock, cut into bite-size pieces
  • 2 green onions , sliced, or 1/4 cup chopped fresh parsley or dill

Instructions

  • Heat oil in a large saucepan set over medium-high heat. Add onion and garlic and stir occasionally until onion starts to soften, about 2 minutes. Add cocktail juice, water, wine, Tabasco and orzo.
  • Bring to a boil, then reduce heat to medium and boil gently, uncovered and stirring often, until orzo is almost cooked, about 8 minutes.
  • Stir in shrimp or pollock, cover and continue to cook until shrimp turn pink or pollock is hot, from 2 to 5 minutes. Stir in green onions and serve with crusty bread. Soup is best served the day it is made but leftovers can be refrigerated for up to 1 day.

Nutrition (per serving)

  • Calories
  • 169,
  • Protein
  • 13.9 g,
  • Carbohydrates
  • 15.1 g,
  • Fat
  • 4.7 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 316 mg.

Healthful zesty juice makes an instant broth for this low-cal dinner soup. Add more seafood, if you like.

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