Fish and Vegetable Soup with Chervil
(2 votes)
(2 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,347 mg | (34 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams white fish fillets (ready to cook, skinless, z. B. monkfish, wolffish, cod)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 200 grams carrots
- 150 grams Kohlrabi
- 100 grams Snow peas
- 150 grams white Asparagus
- 150 grams waxy potatoes
- 1 Tbsp butter
- 400 milliliters fish stock
- 500 milliliters vegetable stock
- 2 Tbsps coarsely chopped Chervil
Preparation steps
1.
Rinse the fish, pat dry, cut into bite-sized pieces and season with salt, pepper and lemon juice.
2.
Rinse the vegetables, trim or peel and cut into bite-sized pieces.
3.
Melt the butter in a saucepan. Add the vegetables, sauté briefly and pour in the fish stock and vegetable stock. Bring to a boil and simmer covered for about 10 minutes.
4.
Season with salt and pepper.
5.
Add the fish pieces and simmer until done, about 4 minutes.
6.
Serve soup sprinkled with roughly chopped chervil.
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