Fish and Vegetable Soup
Course: Fish, SoupServings
10
servingsPrep time
20
minutesCooking time
30
minutesCalories per serving
160
kcalFish and Vegetable Soup is a wholesome, low-calorie gem that’s both a treat for your taste buds and a boon for your health. This simple yet delicious dish dates back through the centuries when people went for hearty, nutritious and yet cheap soups.
Packed with carrots, celery, and onions, this soup bursts with wholesome veggies that bring both flavor and nutrition to the table. The addition of boneless white fish adds a delicate richness without piling on the calories.
Fish and Vegetable Soup carries a remarkable history, rooted in the era when nutrition and flavor were central to people’s well-being. While it may not carry the same cultural weight as some iconic dishes, it represents a timeless fascination with healthy eating.
The recipe unfolds with the sautéing of carrots, celery, and onions in butter, an aromatic start that infuses deep flavors. This base, once golden brown, combines with a medley of white fish, green beans, and corn, bathing in a fragrant chicken broth seasoned with garlic, oregano, and basil. The result is a hearty, healthful masterpiece, a warm embrace on a chilly day.
Not only is this soup a culinary delight, but it’s also a nutritional powerhouse. Low in calories, it’s a perfect choice for health-conscious individuals. Packed with veggies and fish, it’s a boost of essential nutrients. Enjoy a bowl with some whole grain bread for a balanced and satisfying meal. Fish and Vegetable Soup is not just a delightful experience; it’s a journey into the history of nourishing, delicious cuisine.
Packed with carrots, celery, and onions, this soup bursts with wholesome veggies that bring both flavor and nutrition to the table. The addition of boneless white fish adds a delicate richness without piling on the calories.
Fish and Vegetable Soup carries a remarkable history, rooted in the era when nutrition and flavor were central to people’s well-being. While it may not carry the same cultural weight as some iconic dishes, it represents a timeless fascination with healthy eating.
The recipe unfolds with the sautéing of carrots, celery, and onions in butter, an aromatic start that infuses deep flavors. This base, once golden brown, combines with a medley of white fish, green beans, and corn, bathing in a fragrant chicken broth seasoned with garlic, oregano, and basil. The result is a hearty, healthful masterpiece, a warm embrace on a chilly day.
Not only is this soup a culinary delight, but it’s also a nutritional powerhouse. Low in calories, it’s a perfect choice for health-conscious individuals. Packed with veggies and fish, it’s a boost of essential nutrients. Enjoy a bowl with some whole grain bread for a balanced and satisfying meal. Fish and Vegetable Soup is not just a delightful experience; it’s a journey into the history of nourishing, delicious cuisine.
Ingredients
100 g (3.5 oz) of carrots, cut into half moons
100 g (3.5 oz) of celery, diced
100 g (3.5 oz) of onion diced
40 g (1.4 oz) butter
950 g (2 lbs) of a white fish, cut into small pieces
230 g (8.2 oz) of frozen corn
270 g (9.6 oz) of frozen green beans
1 liter (0.2 gal) chicken broth
1 tsp of garlic powder or 2 cloves minced fresh garlic
1 tsp dried oregano
1 tsp dry basil
Salt/pepper to taste
Directions
- Saute the onion, carrots and celery in butter for about 7-8 minutes until golden brown, stirring occasionally with a spatula. Set aside.
- Take a large pot and add fish, green beans and corn.
- Pour the broth into the pan.
- Add spices and salt on top and place the pot on the stove, bring to a boil and cook for about 10 minutes.
- Now add sauteed vegetables and cook for 3 minutes more.
- Ladle the soup into bowls and serve with whole grain bread. This very healthy and at the same time very tasty soup will definitely become one of your favorites!
