Pepper and Fish Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.9 mg | (124 %) | ||
| Vitamin K | 64.7 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 291 μg | (97 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 545 mg | (574 %) | ||
| Potassium | 1,772 mg | (44 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
Preparation steps
1.
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.
2.
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.
3.
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.
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