Salmon & Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 564.4
- Total Fat: 17.0 g
- Cholesterol: 104.7 mg
- Sodium: 690.1 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 8.4 g
- Protein: 50.9 g
View full nutritional breakdown of Salmon & Sweet Potato Soup calories by ingredient
Introduction
This soup, is low in fat and full of vitamins. Since it is quick and easy to prepare, they are the perfect meal if you are pressed for time, or want something simple to eat. This soup, is low in fat and full of vitamins. Since it is quick and easy to prepare, they are the perfect meal if you are pressed for time, or want something simple to eat.Number of Servings: 2
Ingredients
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2x150g fillets salmon, skinned and cut into bite sized pieces
Lemon juice to taste
Freshly ground black pepper
1 tbsp oilve oil
1 medium leek, trimmed and finely sliced
1 small bulb of fennel, trimmed and finely sliced
200g sweet potato, grated
75ml dry white wine
600ml fish stock
2 tbsp fresh dill
2 tbsp live natural low-fat yogurt
Directions
1. Toss the salmon pieces in lemon juice and black pepper and set aside while you cook the vegetables.
2. Heat the oil in a wide-bottomed saucepan. Add the leek and fennel and soften for 5 minutes. Add the sweet potato, stir once and add the wine. Let it bubble for a couple of minutes, then stir in the stock and simmer for 15 minutes and the vegetables are cooked and the potatoes are collapsing into the liquid. Add the fish and chopped dill and simmer gently for 5 minutes until the fish is just cooked. Add seasoning to taste.
3. Ladle into two hot bowls and swirl the yogurt into each serving.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user TAKING-CONTROL.
2. Heat the oil in a wide-bottomed saucepan. Add the leek and fennel and soften for 5 minutes. Add the sweet potato, stir once and add the wine. Let it bubble for a couple of minutes, then stir in the stock and simmer for 15 minutes and the vegetables are cooked and the potatoes are collapsing into the liquid. Add the fish and chopped dill and simmer gently for 5 minutes until the fish is just cooked. Add seasoning to taste.
3. Ladle into two hot bowls and swirl the yogurt into each serving.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user TAKING-CONTROL.