Fish and Veggies Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Fish and Veggies Soup calories by ingredient
Introduction
Light meal or excellent lunch! Light meal or excellent lunch!Number of Servings: 8
Ingredients
-
1 Tbsn Olive Oil
3 Stalks of Celery - chopped
1 Large carrot - chopped
1 Onion -chopped
1 Red Pepper Bell -chopped
1 lemon (sliced)
1/2 Bag Mini Shanghai Bok (about 2 C)- chopped
8 C Water
1 Basa Fillet (200gr) - diced
1 tspn curcuma
1 tbsn coriander
1 tbsn marjorame
Montreal spice (to taste)
Tips
To add some flavor - you can spice it up with hot pepper sauce.
Directions
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.
