Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Vegetable Cream Soup with Scallops
30 min.
Time:
396
calories
Calories:
Health Score:
84 / 100
Ingredientsfor
- Ingredients
- 600 grams mixed Vegetables (such as.potatoes, carrots, fennel ...)
- 4 Tbsps olive oil
- 500 milliliters fish stock
- 200 grams Whipped cream
- 1 ½ Tbsps Fish sauce (Asialaden)
- 8 Scallop (cleaned)
- salt
- freshly ground peppers
- 1 tsp chopped parsley
Preparation
1.
Rinse the vegetables, peel if necessary and cut into small pieces. Heat 3 tablespoons of oil in a saucepan and saute the vegetables until crisp -tender. Stir in the fish stock and fish sauce and bring to a boil. reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Pour in the cream and season with salt and pepper.
2.
Meanwhile, heat the remaining olive oil in a large pan and saute the scallops on each side for about 1 minute., Remove and allow to cool slightly. Halve the scallops horizontally, add to the hot soup and let sit 10 seconds. Serve the soup garnished with parsley
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |