Vegetable Soup with Ginger

and fried cod
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Vegetable Soup with Ginger
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
225
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories225 kcal(11 %)
Protein25.2 g(26 %)
Fat11.3 g(10 %)
Carbohydrates5 g(3 %)

Ingredients

for
4
Ingredients
8 ounces Broccoli
8 ounces Cauliflower
2 yellow Bell pepper
4 ounces button Mushroom
4 tablespoons vegetable oil
8 ounces Vegetable broth
salt
1 generous pinch ginger
14 ounces Cod
peppers
1 teaspoon flour
1 bunch Dill
How healthy are the main ingredients?
BroccoliCauliflowerCauliflowerDillgingersalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.