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Chunky White Fish Soup

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Chunky White Fish Soup
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
331
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie331 kcal(16 %)
Protein28.14 g(29 %)
Fat7.78 g(7 %)
Carbohydrates41.8 g(28 %)
Sugar added0 g(0 %)
Roughage5.84 g(19 %)
Vitamin A720.97 mg(90,121 %)
Vitamin D0.61 μg(3 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.14 mg(13 %)
Niacin10.59 mg(88 %)
Vitamin B₆0.59 mg(42 %)
Folate73.25 μg(24 %)
Pantothenic acid0.58 mg(10 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂2.17 μg(72 %)
Vitamin C44.12 mg(46 %)
Potassium1,210.92 mg(30 %)
Calcium61.35 mg(6 %)
Magnesium65.53 mg(22 %)
Iron2 mg(13 %)
Iodine0.75 μg(0 %)
Zinc0.95 mg(12 %)
Saturated fatty acids0.98 g
Cholesterol67.36 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
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 tablespoons
flat-leaf parsley (finely chopped)
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.