Cod and Vegetable Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
550
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,388 mg | (35 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 242 μg | (121 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Cod
- 1 Tbsp lemon juice
- salt
- peppers (White)
- 4 carrots
- 400 grams potatoes
- ½ l fish stock
- 1 Tbsp sauce thickener
- 400 milliliters Whipped cream
- 1 tsp Chervil (chopped)
Preparation steps
1.
Rinse fish fillets, pat dry and cut into 2 x 2 cm (approximately 3/4 x 3/4 inch) cubes. Drizzle with lemon juice and season with salt and pepper.
2.
Peel potatoes and carrots. Cut potatoes into cubes and cut carrots into thick slices. Combine potatoes with fish stock and cook for about 25 minutes. After 20 minutes, add carrots to the pan. Stir in cream and thicken soup with cornstarch, bring to a boil. Add fish and simmer for about 3-5 minutes on low heat. Season with salt and pepper and serve sprinkled with parsley.
