By Emilee Hudsmith McKinney 

This soup is savory, with hearty vegetables and delicious seafood. The aromatic broth will make your mouth water. It’s an elegant soup that comes together quickly and will satisfy your stomach. 

Prep Time: 15 minutes | Cook Time: 40 minutes | Makes: 7-10 Servings 


  • ½ cup olive oil 
  • 2 cloves garlic, minced 
  • 1 cup baby carrots, sliced 
  • ½ white onion, chopped 
  • 1 ½ cup baby bella mushrooms, sliced 
  • 1 cup of celery, chopped 
  • 1 stalk green onions, chopped 
  • 2 springs of thyme 
  • 2 springs of oregano 
  • 4 cups water 
  • 2 (32 oz) box seafood stock 
  • 1 cup white wine 
  • 3 bay leaves 
  • Juice of 2 lemons 
  • 2 teaspoons TOFG Cajun Kickin’ Seasoning 
  • Salt and pepper to taste 
  • 1 lb. cooked muscles 
  • ½ lb. cooked shrimp, remove tails 
  • 1 filet of flounder, cut into cubes 
  • ½ lb. fresh sea scallops, cut into cubes 


In a large pot, heat olive oil over medium heat. Add garlic, carrots, onions, celery, mushrooms, green onions, thyme, oregano, and seasonings. Sauté for 10-12 minutes. Once the vegetables are cooked down, add in water, seafood stock, white wine, 3 bay leaves, lemon juice, and seasonings. Turn it to high heat and let the flavors fuse by boiling for 20-25 min. Now it is time to add in your seafood of choice. We used fresh scallops, 1 filet of fish, cooked shrimp, and muscles. Let the mixture boil for an additional 10 min. Remove the bay leaves and enjoy over rice with fresh garlic bread! 

Emilee Hudsmith McKinney is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings. To learn more, visit @takeoffforgood on Instagram, or