Tomato Soup with Fish
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
375
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,352 mg | (34 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 408 μg | (204 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 milliliters canned Tomatoes
- 250 milliliters fish stock
- 350 grams Cod
- 3 scallions
- 1 carrot
- 2 garlic cloves
- olive oil
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Peel garlic and chop finely. Peel carrot and chop finely. Rinse and dry scallions, cut into rings.
2.
Rinse fish fillets, pat dry and cut into bite-sized pieces, sprinkle with lemon juice and season with salt and pepper.
3.
Heat 2 tablespoons of oil in a saucepan and saute garlic and carrot for a few minutes. Add fish stock and simmer for 2 minutes on medium heat. Add tomatoes and simmer for about 5 minutes on low heat.
4.
Add fish to the soup and cook for about 2 minutes on lowest heat. Remove from heat and season with salt, nutmeg and pepper. Add scallions and mix well. Pour soup into bowls and serve with toasted bread, if desired.
