Cod Soup with Vegetables and Chervil
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 1,847 mg | (46 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 354 μg | (177 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the fish, pat dry and cut into bite-sized pieces. Season with salt, pepper and lemon juice. Rinse the vegetables, trim or peel and cut into bite-sized pieces. Rinse snow peas and cut off the ends.
2.
Melt the butter in a saucepan. Add the vegetables and sauté briefly, then add the fish stock and about 500 ml (approximately 2 cups) water. Bring to a boil and simmer covered for about 10 minutes. Season with salt and pepper. Add the fish pieces and simmer until done, about 4 minutes. Sprinkle with coarsely chopped chervil and serve in bowls.
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