Vegetable Soup with Ginger
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 225 kcal | (11 %) | ||
| Protein | 25.2 g | (26 %) | ||
| Fat | 11.3 g | (10 %) | ||
| Carbohydrates | 5 g | (3 %) |
Ingredients
- Ingredients
- 8 ozs Broccoli
- 8 ozs Cauliflower
- 2 yellow Bell pepper
- 4 ozs button Mushroom
- 4 Tbsps vegetable oil
- 8 ozs Vegetable broth
- salt
- 1 generous pinch ginger
- 14 ozs Cod
- peppers
- 1 tsp flour
- 1 bunch Dill
Preparation steps
Rinse the broccoli and cauliflower, brush and divide into florets. Peel the stalks of broccoli and cauliflower and cut into cubes. Rinse the bell peppers, cut in half, remove seeds and ribs, and dice. Trim and cut the mushrooms into quarters.
Heat 2 tablespoons oil in a pan and fry the vegetables briefly until brown. Pour in the vegetable broth, stir in the ginger root and season with salt. Simmer the soup covered for about 12-15 minutes over medium heat.
Cut the cod fillet into bite-sized cubes, and season with salt and pepper. Coat the cod cubes with flour. Heat Remaining oil in a nonstick pan and fry the cod cubes for 3-4 minutes.
Mix the fried cod cubes into the vegetable soup. Rinse the dill, shake dry and chop coarsely. Season the soup with salt and pepper. Stir the dill into the soup and serve in bowls.
