I love soups in general with vegetables or legumes, but this time I wanted to try something different. I had some sea bass, cooked the day before, and I always use leftovers. So, why don’t use it to make a gourmet soup.

Time: around 40 min (if the Branzino/Sea bass is already cooked)

Servings: 2

Ingredients for the soup:

1 zucchini

3 celery legs

1/4 cauliflower plus leaves

1 small white potato

1/4 white onion

1 tea spoon anise

1 tea spoon cumin

1 small piece Kelp sea vegetable

1 1/2 organic millet chia powder

200-300 gr (7-10 oz) already cooked sea bass (steamed or baked)

organic extra virgin olive oil, salt and pepper (ad lib)

Preparation:

Wash the vegetables and chop them into medium size pieces.

In a INOX steel pot place or no steak pot, place all the vegetables and cover them with water. Cover with a lid. Let them cook for 15 minutes since the pot starts to boil.

Then add the cumin, the anise, the kelp, salt and pepper and reduce fire, let cook with the lid other 10 min or until the vegetables are tender with some liquid.

Add the millet/chia powder and stir well. Add the sea bass and stir gently, keep on the fire for other 5 minutes. Remove the kelp. Keep enough liquid but everything should be well amalgamate and mixed. Serve in a soup bowl, add extra virgin olive oil and some pumpkin seeds on top to finish.

(In alternative at the simple water, if you want a richer soup, you can prepare a fish broth. home made. If you don’t have pumpkin seeds, you can add some roasted sunflower seeds or other seeds that you have).

This is a perfect dish, it’s healthy but reach, it has vegetables and proteins and it’s gluten free.