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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 193.5
  • Total Fat: 7.0 g
  • Cholesterol: 68.4 mg
  • Sodium: 465.4 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 22.0 g

View full nutritional breakdown of Fish and fennel quinoa soup calories by ingredient
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Fish and fennel quinoa soup

Submitted by: LAURELMERZ

Introduction

Supper yummy veggie filled fish soup! Supper yummy veggie filled fish soup!
Number of Servings: 16

Ingredients

    # anned Tomatoes, 340 grams
    # Chicken Broth, 3 can
    # Fennel, 1 cup, sliced (remove)
    # Quinoa, 1 cup dry
    # Carrots, raw, 2 medium diced
    # Celery, raw, 3 stalk, medium diced
    # Olive Oil, 1 tbsp
    # Atlantic Salmon 3 fillet cubed
    # Shrimp, cooked, 40 large

Directions

Cook Quinoa as per instructions on package. Warm oil in a large soup pot. Put fennel and onion in the pot with the carrots and celery and cook till they are clear. Add one 12 oz can of diced tomatoes, and 3 cans chicken broth. Bring to a boil and add the salmon shrimp and Quinoa. Pepper to taste. The cool thing about this soup is that you can add ANY veggies you like! I would have put in zukes in many colors too. Yummy! You can drop the fish too and still have a very savory soup for vegetarians. Plus the Quinoa adds protein! Also substitute veggie broth, or fish stock for veggitarians or a more fishy taste. The salmon is pretty fishy in this soup, so I put the chicken broth in to cut that down a bit. makes 16 1.5 cup servings (give or take)

Number of Servings: 16

Recipe submitted by SparkPeople user LAURELMERZ.






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