Fish and fennel quinoa soup
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
Number of Servings: 16
Recipe submitted by SparkPeople user LAURELMERZ.
Nutritional Info 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
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