Avocado Soup with Cod Dumplings
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
401
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 2 Avocados
- ¾ l Beef broth (from a jar)
- ⅛ l white wine
- 150 grams Sour cream
- 2 tsps lemon juice
- 1 Tbsp olive oil
- salt (and pepper, to taste)
- For the cod dumplings
- 200 grams Cod
- 1 slice white bread
- 1 egg white
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 100 grams Whipped cream
- Keta caviar and Dill (for garnish)
Preparation steps
1.
For the soup, cut avocados in half, remove pits, cut flesh into pieces and puree in a blender with white wine and lemon juice. Bring broth to a boil, remove from heat and whisk into avocado puree with sour cream. Season with salt and pepper.
2.
For the cod dumplings, remove crusts from bread. Cut bread and fish into cubes and puree with the egg white, salt and pepper to taste, 1 tablespoon lemon juice and cream.
3.
Use 2 tablespoons to scoop small dumpling shapes from fish mixture and cook the dumplings in simmering water for about 8 minutes. Do not boil. Remove dumplings from water, arrange with the avocado soup on plates and serve sprinkled with Keta caviar and dill.
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