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Cabbage and Fish Soup
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
354
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 354 cal. | (17 %) | ||
Protein | 23 g | (23 %) | ||
Fat | 26 g | (22 %) | ||
Carbohydrates | 8 g | (5 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 3.5 g | (12 %) |
more nutritional values
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 4.2 μg | (21 %) | ||
Vitamin E | 5.3 mg | (44 %) | ||
Vitamin K | 81.8 μg | (136 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.4 mg | (36 %) | ||
Niacin | 13.5 mg | (113 %) | ||
Vitamin B₆ | 0.9 mg | (64 %) | ||
Folate | 105 μg | (35 %) | ||
Pantothenic acid | 0.4 mg | (7 %) | ||
Biotin | 5 μg | (11 %) | ||
Vitamin B₁₂ | 4 μg | (133 %) | ||
Vitamin C | 96 mg | (101 %) | ||
Potassium | 792 mg | (20 %) | ||
Calcium | 88 mg | (9 %) | ||
Magnesium | 47 mg | (16 %) | ||
Iron | 1 mg | (7 %) | ||
Iodine | 9 μg | (5 %) | ||
Zinc | 0.4 mg | (5 %) | ||
Saturated fatty acids | 11.3 g | |||
Uric acid | 30 mg | |||
Cholesterol | 96 mg | |||
Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 red Bell pepper
- 250 grams Green cabbage
- 1 onion
- 2 garlic cloves
- 2 Tbsps butter
- 1 tsp ground paprika (sweet)
- 1 tsp ground paprika (hot)
- 1 tsp Caraway
- 800 milliliters Vegetable broth
- 2 tsps Tomato paste
- salt
- freshly ground peppers
- 400 grams Salmon
- 1 Tbsp lemon juice
- 100 grams Whipped cream
- 3 Tbsps scallions
Preparation steps
1.
Rinse the bell peppers and cut in half. Remove the stem, seeds and ribs. Rinse the cabbage and cut out the stalk. Cut the cabbage and peppers into thin strips.
Peel and finely chop the onion and garlic. Sweat in some butter until soft. Add the cabbage and peppers and season with paprika and caraway. Continue to stir.
2.
Pour in the broth and stir in the tomato paste. Season with salt and pepper. Place the lid on the pan and simmer the soup for 2 minutes until the vegetables are al dente.
Cut the fish fillet into about 1 cm cubes (approximately 1/2 inch) and drizzle with lemon juice.
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