Fish and Veggies Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsn Olive Oil3 Stalks of Celery - chopped1 Large carrot - chopped1 Onion -chopped1 Red Pepper Bell -chopped1 lemon (sliced)1/2 Bag Mini Shanghai Bok (about 2 C)- chopped8 C Water1 Basa Fillet (200gr) - diced1 tspn curcuma1 tbsn coriander1 tbsn marjorameMontreal spice (to taste)
1. Heat the oil in a 6-quart saucepot. Add the onion, celery, carrot and red peeper and cook until the veggies are tender-crisp (about 3-4 min). Add the shanghai bok last and cook for 3 min.
2. Stir the water and lemon in the saucepot and heat to a boil. Reduce the heat to low. Add the basa (diced). Cover and cook for 15 minutes (or until basa fish is cooked).
3. Serve with pita bread, if desired (not in calculation).
Serving Size: 8 large bowls (1 1/2 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user JULIABELANGER.
2. Stir the water and lemon in the saucepot and heat to a boil. Reduce the heat to low. Add the basa (diced). Cover and cook for 15 minutes (or until basa fish is cooked).
3. Serve with pita bread, if desired (not in calculation).
Serving Size: 8 large bowls (1 1/2 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user JULIABELANGER.
Nutritional Info Amount Per Serving
- Calories: 61.5
- Total Fat: 2.7 g
- Cholesterol: 8.8 mg
- Sodium: 52.2 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.1 g
- Protein: 4.9 g
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