Scallop And Oyster Soup Recipe

     When trying something new.  I have to make sure the ingredients can be substituted.  With dairy and soy free ingredients.  This was quick and easy to make.  It takes less than twenty minutes to prepare. Enough is made so that I don't have to cook dinner throughout the week.  I recently made this for the first time and fell in love.  It's super healthy.  Filled with zinc and fatty acids.  Plus it doesn't require me to be on my feet long. Quick, delicious, and healthy.   

Ingredients:

2 cans of oysters 

1lb of bay scallops

3 tbsp of fresh parley

5 cloves of garlic ( chopped)

2 tbsp of pepper

3 tbsp of Himalayan pink salt (or salt of your choice)

1 tbsp of oregano

2tbsp of smoked paprika

2 potatoes chopped

3 ears of fresh corn 

3 stalks of celery (chopped)

Earth balance butter (soy free)

kalifa almond milk half a gallon

One cup of water

One large pot

Cheese (for topping)

Wheat crackers ( to eat with soup, optional)

Directions:

Dice up the potatoes, garlic, celery, and parsley.  Cut the corn off the cobb, then place all in a bowl.  Once that's done.  Pour half the gallon of almond milk with a cup of water into the pot.  Begin to boil it, on low.  Pour in the veggies. Then open the oysters.  I cut them into bite sized pieces.  Hen I put them into the pit.  Along with the water from the can.  After that,  put the scallops in.  Let boil for 20 minutes.  The seafood doesn't take long.  The soup is done when the potatoes are soft!  Use a ladle to put some soup in a bowl.  Top with cheese and pepper. Bam! (In my Emarls voice). You have oyster scallop soup! Enjoy!

#paleo #endodiet #health #womenshealth #recipe #myendometriosisdiary #blogger