Pepper and Fish Soup

Name: Pepper and Fish Soup
Total time: 1 h
Yield: 4
Ingredients: 8 Red Bell pepper; 1 little, green Bell pepper; 250 grams tomatoes; 4 onions; 2 large garlic cloves; 3 Tbsps olive oil; 750 milliliters Instant vegetable broth; Salt freshly ground pepper; 1 tsp Cumin; 750 grams fish fillets; Vinegar; 1 Tbsp chopped parsley

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Difficulty:

advanced

Difficulty

Preparation:

1 hr

Preparation

Calories:

302

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	302 kcal	(14 %)
Protein	41.9 g	(43 %)
Fat	9.9 g	(9 %)
Carbohydrates	10 g	(7 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 8 Red Bell pepper; 1 little, green Bell pepper; 250 grams tomatoes; 4 onions; 2 large garlic cloves; 3 Tbsps olive oil; 750 milliliters Instant vegetable broth; Salt freshly ground pepper; 1 tsp Cumin; 750 grams fish fillets; Vinegar; 1 Tbsp chopped parsley

How healthy are the main ingredients?

tomato olive oil parsley onion garlic clove Cumin

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Preparation steps

Quarter peppers, remove seeds and ribs and rinse. Peel 7 red peppers and chop coarsely. Blanch tomatoes in hot water for 1 minute, rinse in cold water, peel and cut into small pieces.

Peel onions and garlic and dice. Heat olive oil in a pot. Saute onions and garlic for few minutes. Add tomatoes and peeled peppers and simmer for 5 minutes. Add broth and season with salt, pepper and cumin powder. Cover and simmer for 20 minutes.

Dice remaining peppers. Rinse and pat dry fish, cut into bite-sized pieces. Puree soup and add diced peppers and fish, simmer for about 6-8 minutes on low heat. Season with salt, pepper and vinegar and serve sprinkled with parsley.