Lemon dill seafood GOOP soup in the crockpot

Crockpot lemon dill seafood GOOP soups packed in mason jars for easy lunches for a week; with cauliflower, broth, and olive oil.

Crockpot lemon dill seafood GOOP soups packed in mason jars for easy lunches for a week; with cauliflower, broth, and olive oil.

This is a variation on a soup I make frequently, GOOP soup (click the link for some background info. on the base recipe and a bit of a love letter to Gwyneth Paltrow, aka GOOP).

  • Head of cauliflower including leaves, quartered with woody part of stem cut away
  • 3-4 cups broth - I collect veggie scraps like the ends of onions and garlic skins, and people's turkey carcasses at holidays and stash them in the freezer - throw these things plus sea salt and pepper in a crockpot on low for 12 hours, strain into pyrex containers you can freeze, and voila! Almost more broth than you can stand!
  • 1/2 T cracked black pepper
  • 1 T old bay seasoning, or other fish seasoning
  • sea salt to taste - I used about 1 T
  • one small yellow onion, chopped in half
  • 4 cloves of garlic, peeled
  • Large bunch dill
  • 2 cups packed spring greens
  • 4 T lemon juice
  • 4 T olive oil
  • 16 oz frozen mixed seafood or white fish (don't worry if it is raw, the broth and/or reheating will cook it)
  • 4 x 1L wide-mouthed mason jars

Directions:

Put everything except the dill, spring greens, and seafood in the crockpot/slowcooker and cook on low/medium for about 4 hours, or until tender. Turn off crockpot, add dill and spring greens, then use immersion/stick blender to blend all together. Divide seafood evenly into the four mason jars if you're going to take this as a pack lunch, or if you're making this for home just stir it in and let the crockpot run for an extra hour. This makes four nice, big servings - if you are divvying it up in jars, each will be about 3/4 full.

PSA: you could make this on the stovetop. You don't have to overly prep veggies or anything, just skin the onion and garlic.