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🍲 Soothing Fish and Vegetable Soup

446 kcal · 30 min · 4 servings

Ingredients

• 500 g fish fillet (e.g. salmon and turbot)
• 2 sprigs thyme
• 1 tbsp freshly chopped parsley (chopped)
• 1 zucchini
• 2 carrots
• 300 g sweet potatoes
• 1 stalk leek
• 100 g corn kernels (can)
• 2 tbsp butter
• 2 tbsp flour
• 600 ml fish stock
• 200 ml milk
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the fish fillets under cold water and pat them dry with a kitchen towel.
2. 2. Cut the fish into bite-sized cubes.
3. 3. Wash the thyme and carefully pluck the leaves from the stems.
4. 4. Mix the thyme leaves with the washed parsley.
5. 5. Wash the zucchini, cut it lengthwise into quarters, and slice these into small pieces.
6. 6. Peel the carrots and sweet potatoes and dice them finely.
7. 7. Wash the leek, remove the tough ends, cut it lengthwise into quarters, and slice into pieces.
8. 8. Drain the corn in a sieve.
9. 9. Heat the butter in a large pot.
10. 10. Sauté the carrots, leek, and bacon in the hot butter.
11. 11. Dust the vegetables with the flour.
12. 12. Deglaze the mixture with the stock and milk.
13. 13. Add the potatoes to the soup.
14. 14. Let the soup simmer on low heat for about 20 minutes, stirring occasionally.
15. 15. Add the zucchini cubes, fish pieces, herbs, and corn to the soup.
16. 16. Let everything cook gently for another 6 to 8 minutes until the fish is cooked through.
17. 17. Add a little more stock if the soup becomes too thick.
18. 18. Season the finished soup to taste with salt and pepper.
19. 19. Serve the soup hot.

Nutrition per serving

• kcal: 446
• Protein: 41 g · Fett/Fat: 13 g · Carbs: 37 g