Chunky White Fish Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 28.9 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,559 mg | (39 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 252 μg | (126 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Avocado oil
- 2 large carrots (peeled and sliced)
- 1 onion (chopped)
- 4 cups floury potatoes (peeled and roughly diced)
- 5 cups low-sodium vegetable stock
- 1 cup Broad bean (shelled)
- 3 cups smoked Haddock fillet (skinned and diced)
- 2 Tbsps flat-leaf parsley (finely chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saucepan or casserole dish set over a medium heat until hot.
2.
Add the carrot, onion, and potatoes, sweating for 6 - 7 minutes until softened.
3.
Cover the vegetables with the stock and bring the broth to a simmer. Cook steadily for 10 minutes, add the haddock and beans, and cook for a further 5 - 6 minutes until the fish is cooked through.
4.
Stir through the parsley, season to taste with salt and pepper, and ladle into bowl.
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