Pepper and Fish Soup

0
Average: 0 (0 votes)
(0 votes)
Pepper and Fish Soup
share Share
print
bookmark_border Copy URL
Health Score:
98 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
373
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie373 cal.(18 %)
Protein43 g(44 %)
Fat13 g(11 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage10.6 g(35 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E14.9 mg(124 %)
Vitamin K64.7 μg(108 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂1.1 mg(100 %)
Niacin15.8 mg(132 %)
Vitamin B₆1.8 mg(129 %)
Folate291 μg(97 %)
Pantothenic acid1.3 mg(22 %)
Biotin18 μg(40 %)
Vitamin B₁₂4.9 μg(163 %)
Vitamin C545 mg(574 %)
Potassium1,772 mg(44 %)
Calcium77 mg(8 %)
Magnesium115 mg(38 %)
Iron2.7 mg(18 %)
Iodine129 μg(65 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.6 g
Uric acid63 mg
Cholesterol113 mg
Complete sugar15 g

Ingredients

for
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
How healthy are the main ingredients?
Tomatoolive oilparsleyoniongarlic cloveCumin

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners