Coconut Fish Soup

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Coconut Fish Soup
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
736
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie736 cal.(35 %)
Protein44 g(45 %)
Fat36 g(31 %)
Carbohydrates54 g(36 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A1.5 mg(188 %)
Vitamin D2 μg(10 %)
Vitamin E11.2 mg(93 %)
Vitamin K43.1 μg(72 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin14.6 mg(122 %)
Vitamin B₆0.9 mg(64 %)
Folate99 μg(33 %)
Pantothenic acid1.7 mg(28 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C109 mg(115 %)
Potassium1,437 mg(36 %)
Calcium253 mg(25 %)
Magnesium157 mg(52 %)
Iron3.9 mg(26 %)
Iodine190 μg(95 %)
Zinc3.1 mg(39 %)
Saturated fatty acids21.5 g
Uric acid295 mg
Cholesterol209 mg
Complete sugar13 g

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
How healthy are the main ingredients?
Sweet potatoWhipped creamZucchiniCumin

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.