Vegetable Soup with Perch
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 43.97 g | (45 %) | ||
| Fat | 9.69 g | (8 %) | ||
| Carbohydrates | 43.91 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.71 g | (26 %) |
| Vitamin A | 1,488.53 mg | (186,066 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.57 mg | (5 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 12.03 mg | (100 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 59.79 μg | (20 %) | ||
| Pantothenic acid | 1.53 mg | (26 %) | ||
| Biotin | 0.02 μg | (0 %) | ||
| Vitamin B₁₂ | 3.31 μg | (110 %) | ||
| Vitamin C | 46.48 mg | (49 %) | ||
| Potassium | 1,598.78 mg | (40 %) | ||
| Calcium | 257.24 mg | (26 %) | ||
| Magnesium | 100.79 mg | (34 %) | ||
| Iron | 4.25 mg | (28 %) | ||
| Zinc | 2.69 mg | (34 %) | ||
| Saturated fatty acids | 3.44 g | |||
| Cholesterol | 183.25 mg |
Ingredients
- Ingredients
- 600 grams small waxy potatoes
- salt
- 4 carrots (yellow and orange)
- 1 Fennel bulb
- 2 stalks Celery
- 1 Tbsp olive oil
- 200 milliliters dry white wine
- 400 milliliters Vegetable broth
- 1 bay leaf
- 4 Juniper berries
- ½ tsp peppercorns
- 1 cloves
- 600 grams Perch fillet
- 20 grams butter
- 2 Tbsps fresh parsley
Preparation steps
Peel the potatoes and boil in salted water for about 20 minutes.
Peel and slice the carrots. Rinse the fennel and cut into thin sticks. Rinse and slice the celery. Sweat the vegetables together in hot oil in a wide pot. Deglaze with the wine, season with salt, and pour in the broth. Combine the bay leaf, juniper, peppercorns, and cloves in a cheesecloth bag and add to the broth over low heat for about 10 minutes. Rinse the perch, pat dry, and cut into 8 pieces of approximately equal size. Add the fish to the broth, cover, and leave for about 10 minutes until done. The broth temperature should not exceed 80°C (approximately 175°F). Discard the spice bag.
Melt the butter with the parsley in a hot pan and swirl the drained potatoes in it. Season lightly with salt and transfer potatoes to soup bowls. Spoon the fish, vegetables, and broth on top and serve.
