Coconut Fish Soup
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
736
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,437 mg | (36 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 190 μg | (95 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Sweet potato
- 1 tsp vegetable oil
- 1 small Zucchini
- 130 grams fresh Baby corn cob
- 1 red Bell pepper
- ½ tsp Cumin
- ½ tsp Chili powder
- 900 milliliters Fish broth (from a jar)
- 2 tsps fresh cilantro
- 80 grams Coconut cream
- 230 grams Cod
- 180 grams shrimp
- 300 milliliters Whipped cream
- ½ stalk Baguette
Preparation steps
1.
Peel potatoes and cut into pieces. Rinse zucchini, cut in half lengthwise and then cut into slices. Rinse bell pepper, cut in half, remove seeds and ribs and cut into pieces. Rinse fish and cut into large pieces.
2.
Heat oil in a large saucepan, add prepared vegetables and saute for 2 minutes, then add cumin and chili pepper and fry for 1 minute. Deglaze the saucepan with fish broth, bring to a boil and cook until potatoes are knife tender. Then add cilantro and coconut cream.
3.
Add cod and shrimp and cook over low heat for 6 minutes. Add heavy cream, stir and heat for 2 minutes. Serve in soup bowls with baguette.
