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🍽️ Light Fish and Vegetable Soup

215 kcal · 30 min · 4 servings

Ingredients

• 400 g cod fillet
• 1 sprig oregano
• 1 lemon (juice)
• 200 g cauliflower (1 piece)
• 200 g carrots (2 carrots)
• 200 g large potatoes (1 large potato)
• 1 tbsp olive oil
• 600 ml vegetable broth
• 1 zucchini
• 2 tomatoes
• 0.5 bunch parsley (10 g)

Instructions

1. 1. Rinse the pollock fillet under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the fish into small cubes.
4. 4. Wash the oregano and pluck off the leaves.
5. 5. Mix the fish with the oregano and lemon juice.
6. 6. Let the mixture marinate briefly.
7. 7. Trim the cauliflower and wash it.
8. 8. Divide the cauliflower into small florets.
9. 9. Peel the carrots and the potato.
10. 10. Wash the peeled vegetables.
11. 11. Cut the carrots and potato into approx. 1 cm cubes.
12. 12. Heat the oil in a pot.
13. 13. Sauté the vegetables for 3 minutes over medium heat.
14. 14. Pour in the broth.
15. 15. Let the soup simmer for 8 minutes over low heat.
16. 16. Add the marinated pollock cubes along with the oregano and lemon juice to the soup.
17. 17. Let the fish cook through for another 8 minutes over low heat.
18. 18. Wash the zucchini and the tomatoes.
19. 19. Chop the zucchini and the tomatoes finely.
20. 20. Add the vegetables to the soup.
21. 21. Let the vegetables cook for 5 minutes over low heat.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Chop the parsley finely.
25. 25. Serve the fish soup in bowls.
26. 26. Garnish the soup with the fresh parsley.

Nutrition per serving

• kcal: 215
• Protein: 24 g · Fett/Fat: 6 g · Carbs: 16 g