Cod and Vegetable Soup

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Cod and Vegetable Soup
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
550
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie550 cal.(26 %)
Protein31 g(32 %)
Fat33 g(28 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A2 mg(250 %)
Vitamin D2.5 μg(13 %)
Vitamin E3 mg(25 %)
Vitamin K27 μg(45 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.7 mg(98 %)
Vitamin B₆0.7 mg(50 %)
Folate52 μg(17 %)
Pantothenic acid1.3 mg(22 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C29 mg(31 %)
Potassium1,388 mg(35 %)
Calcium183 mg(18 %)
Magnesium95 mg(32 %)
Iron2.1 mg(14 %)
Iodine242 μg(121 %)
Zinc1.8 mg(23 %)
Saturated fatty acids19.3 g
Uric acid206 mg
Cholesterol154 mg
Complete sugar11 g

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)
How healthy are the main ingredients?
potatoWhipped creamsaltcarrot

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.