Vegan for the Ocean: Fishless Bouillabaisse Soup

Tuesday, 16 Feb, 2021

Congratulations to Giorgia Capaccioli, whose Fishless Bouillabaisse Soup was chosen by internationally renowned vegan chef Matthew Kenney as the winner of our first Vegan for the Ocean recipe contest!

"I know many delicious recipes, but this one seemed perfect for the needs of the crew. A well made soup is always nutritious, warming and easy to prepare without fancy ingredients. And then it proves that a Bouillabaisse without fish and mussels is exquisite."

Giorgia Capaccioli

Ingredients (4 Servings)

1 Red Bell Pepper
1 Cauliflower
1 Fennel bulb
1 yellow onion
1 Leek
1 Celery
2 cloves of garlic
2 tbs olive oil (add if needed)
Handful of almonds
400gr tomato sauce (add water if needed)
400gr chickpeas (canned)
Black Olives
3 tbs Nutritional Yeast
1 liter Vegetable Broth
Salt and black pepper to taste

Toppings for Each

1 Sourdough Garlic Bruschetta
1 scoop of vegan aioli - I used shiracha mayonaise
Fresh Parsley
Lemon zest


Preheat the oven at 200°C, roast cauliflower florets and chopped pepper with a drizzle of olive oil and salt.

In a thick-bottomed saucepan preheat 2 tbs of olive oil, saute minced onion, sliced fennel, almonds and garlic. After 5 minutes add finely sliced leek.

Saute for a few minutes and add the tomato sauce, vegetable broth, nutritional yeast, black olives and adjust with salt and black pepper if needed.

Let it simmer for 10 minutes, then add chickpeas, roasted cauliflower florets and red bell pepper.

Serve with a scoop of aioli or vegan crème fraîche, finely chopped parsley, a drizzle of olive oil and zest from lemon.

Back to Vegan for the Ocean 

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