Chunky White Fish Soup

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Chunky White Fish Soup
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 cal.(18 %)
Protein41 g(42 %)
Fat7 g(6 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.8 μg(9 %)
Vitamin E1.9 mg(16 %)
Vitamin K28.9 μg(48 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin17.7 mg(148 %)
Vitamin B₆1 mg(71 %)
Folate79 μg(26 %)
Pantothenic acid1.3 mg(22 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C58 mg(61 %)
Potassium1,559 mg(39 %)
Calcium97 mg(10 %)
Magnesium110 mg(37 %)
Iron4 mg(27 %)
Iodine252 μg(126 %)
Zinc1.7 mg(21 %)
Saturated fatty acids1.1 g
Uric acid317 mg
Cholesterol63 mg
Complete sugar8 g

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
How healthy are the main ingredients?
potatoAvocado oilparsleycarrotonionsalt

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.