Fish and Root Veg Bisque
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 973 mg | (24 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp butter
- 1 onion (finely chopped)
- 2 ½ cups Parsnips (peeled and diced)
- 3 cups vegetable stock
- 2 Tbsps Crème fraiche
- salt
- peppers
- ground Nutmeg
- 1 Tbsp olive oil
- 1 Haddock fillet
- ⅜ cup cream
- 2 Tbsps parsley (shredded)
Preparation steps
1.
Heat the butter in a saucepan and sweat the onion until soft. Add the diced parsnip, sweat briefly, then stir in the vegetable stock.
2.
Simmer gently for about 30 minutes, then puree.
3.
Add the crème fraîche and season to taste with salt, pepper and nutmeg.
4.
Drizzle the haddock with the olive oil and season with salt and pepper. Then cook slowly in an oven preheated to 180°C | 350F | gas 4 for 8-10 minutes, until done.
5.
Ladle the soup into bowls. Flake the fish into bite-sized pieces with a fork and add to the soup. Garnish with a swirl of lightly whipped cream and shredded parsley.
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