Vegetable Broth with Swordfish
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- 2 large carrots (peeled and diced)
- 2 cups cremini Mushrooms (or shiitake)
- 5 cups low-sodium vegetable stock
- 3 cups Okra (sliced)
- 1 cup Edamame (shelled)
- 12 ozs Swordfish fillet (cut into four portions)
- 1 ½ cups baby Spinach (washed)
- 1 Lime (cut into thin wedges)
- 2 Tbsps dairy-free Cheese (grated)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, carrots, and a pinch of salt, sweating for 5 minutes until softened.
2.
Add the mushrooms and continue to cook for a further 3 - 4 minutes, stirring occasionally. Cover with the stock, bring to a simmer, and then stir in the okra.
3.
Simmer for 15 minutes until the okra is tender. Add the edamame to the broth, stirring well. Preheat the grill to hot.
4.
Arrange the swordfish on a grilling tray. Sprinkle with salt and pepper and grill for 6 - 8 minutes, turning once, until coloured and firm to the touch with a little yield.
5.
Stir the spinach and lime wedges into the broth, and adjust the seasoning to taste.
6.
Ladle the soup into bowls and serve with the swordfish and dairy-free cheese on top.
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