We’ve all heard the many benefits of including omega 3 rich fish in our diet! And, we’re often reiterating the need to eat rich coloured vegetables more often. One vegetable that is packed with nutrients that often gets over looked is blue-green-black of seaweed!
So, in this quick and simple slow cooker recipe, we are combining the health benefits of fish and seaweed in a single mouth-watering bowl of soup!
Oily fish, such as cod, are chock full of Omega 3 fatty acids – a nutrient that most of us are not getting enough of in our diets! Omega 3 fats are needed for hormone function, as well as the health of our brain and eyes. Omega 3 fats are heart healthy and, when in balance, support the reduction of systemic inflammation and inflammatory conditions. During pregnancy, Omega 3 fats help support the development of the fetus’ nervous system.
Seaweed, as a group, are some of the most nutrient-dense foods in the world! Dulse, the seaweed used in this recipe, is rich in minerals – especially iodine, which supports thyroid function and fetal brain development during pregnancy. Dulse contains numerous vitamins and antioxidants as well, plus fibre to maintain gut health and bowel regularity.
If you don’t have a slow cooker, or you’re looking for a quicker dinner option – you can simmer this soup for about an hour on the stovetop instead, just until the sweet potato chunks are softened.
Slow Cooker Cod & Sea Veggie Soup
- 3 tbsps Coconut Oil
- 1 Yellow Onion medium, diced
- 4 cups Mushrooms sliced
- 3 Garlic cloves, minced
- 2 tbsps Ginger peeled and grated
- 1⅓ ozs Dulse torn apart into small pieces
- 2 Sweet Potato medium, diced
- 4 Cod Fillet cubed
- 8 cups Vegetrable Broth or bone broth
- Heat the coconut oil in a frying pan over medium heat. Add the onion and mushrooms. Saute for about 3 minutes or until onions are translucent. Add garlic and ginger. Cook for a 1 to 2 minutes until fragrant.
- Transfer the contents of the pan to your slow cooker. Add the dulse (ripped into bite-sized pieces), diced sweet potato, cod and broth. Do not add salt, as the dulse is naturally very salty and should flavour the soup.
- Cook on high for 4 hours, or low for 6 to 8 hours. Taste, and add sea salt if necessary.
- Divide between bowls and enjoy!