Fish and Vegetable Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
345
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 49.6 μg | (83 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,546 mg | (39 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 133 μg | (67 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams fish fillets (as desire)
- 1 onion (finely chopped)
- 1 Tbsp butter
- 2 carrots
- 1 large Leek
- 150 grams Celery
- 300 grams potatoes
- 2 garlic cloves
- salt
- freshly ground peppers
- Nutmeg
- 1 sm can Saffron
- 1 Tbsp lemon juice
- 2 Tbsps Crème fraiche
- 1 Tbsp Dill
- 1 sprig Dill (for garnish)
Preparation steps
1.
Rinse vegetables, trims as needed, peel if necessary and cut into small pieces.
2.
Melt butter in a pot and saute onion until soft, add vegetables and pressed garlic and saute briefly, add 1 liter (approximately 32 ounces) of water to the pot and simmer for about 30 minutes. Then puree with an immersion blender and season with salt, pepper, nutmeg, saffron and lemon juice. Stir in creme fraiche.
3.
Cut fish into bite-size pieces, add to the pot and simmer for about 5 minutes. Serve in soup bowls garnished with dill.
