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Squid soup

Squid Soup

Wonderfully tasty, light, hearty, and great for everyday! This squid soup turns out so fragrant and delicious that once you try it, you'll make it all the time. The ingredient list here is minimal, and you can swap anything to your own taste. The perfect first course!

Maria

Recipe author

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Composition / ingredients

Servings:

Fish broth (or water)

1.5

Squid

300

Potatoes

Carrot tops

Onion

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 69 % 9 g

Fats 8 % 1 g

Carbohydrates 23 % 3 g

56 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make squid soup? Gather the ingredients. You can make it with vegetable or fish broth, or just with water. Rinse the vegetables first, peel them, then wash and dry. Peel the onion. If you're using fresh herbs, wash and dry those, too.
Step 2:

Wash and dry the squid, peel off the skin and membranes (if the squid isn't already cleaned), and remove the quill if it's still there. Cut the prepared squid into rings.
Step 3:

Cut up the peeled potatoes and carrot for the soup. Cut the potatoes into sticks, slices, or cubes.
Step 4:

Cut the carrot into small pieces: cubes or matchsticks.
Step 5:

Pour the fish broth or water into a pot, drop in the whole onion, and set it over the heat. Bring the broth to a boil over medium heat.
Step 6:

Once the broth boils, add the cut-up potatoes. Season with salt and pepper. Bring back to a boil and cook over medium heat for about 5 minutes.
Step 7:

Add the carrot to the soup. Cook for another 10–15 minutes, or a little longer, until the carrot is soft. If you like, you can sauté the onion and carrot in vegetable oil first. I skipped the sauté, since I didn't want to add calories from the oil.
Step 8:

Add the squid rings to the pot. Cook them for no more than 1 minute so the squid stays tender. Take the pot off the heat.
Step 9:

If you like, stir some chopped parsley or dill into the soup.
Step 10:

Ladle the hot soup into bowls. If you like, add a slice of lemon to each one. Enjoy!

I liked this soup so much that over the coming months I'm planning to work through several different squid soup recipes. I really love squid, but before this I'd only ever made salads with it, plus a couple of times I fried up rings in batter. As it turns out, an ordinary potato-and-carrot soup can become a real masterpiece thanks to squid. Squid, like nearly all seafood, is very high in protein and contains almost no fat or carbohydrates. That's what makes this soup both filling and low in calories.
To keep your eyes from stinging while you slice an onion, rinse both the onion and the knife in cold water. Your cutting board won't pick up that off onion smell if you rub it with a piece of lemon before chopping.
You can reduce or increase the amount of broth or water given in the recipe to suit yourself, depending on whether you want a thick or a more brothy soup.