West Coast Fish Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
226
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 44.9 μg | (75 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 442 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 deep bowl, 1 Immersion blender, 1 Non-stick pan, 1 Wooden spoon, 2 Kitchen towels, 1 Sieve, 1 Bowl, 1 Pot mit Deckel, 1 Steamer basket
Preparation steps
1.
Put the water into a large pan and add the celery, leek, shallots, ginger and bay leaf. Bring to a boil then add the tomatoes, cinnamon and nutmeg and simmer gently for 30 minutes.
2.
Blend to a smooth puree then pass through a fine sieve into a clean pan.
3.
Add the cream and simmer for 4 minutes then add the salmon and continue cooking for 3 - 4 minutes or until the salmon is just cooked through.
4.
Add the lime juice and chives, season with salt and pepper and pour into warmed bowls. Garnish with the dill sprigs.
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