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🍽️ Creamy Fish Coconut Soup

736 kcal · 30 min · 4 servings

Ingredients

• 350 g sweet potatoes
• 1 tsp oil
• 1 small zucchini
• 130 g fresh corn on the cob
• 1 red bell pepper
• 0.5 tsp cumin
• 0.5 tsp chili powder
• 900 ml fish broth (from the jar)
• 2 tsp fresh coriander
• 80 g coconut cream
• 230 g cod fillet
• 180 g shrimp
• 300 ml whipping cream
• 0.5 baguette

Instructions

1. 1. Peel the potatoes and cut them into bite-sized cubes.
2. 2. Wash the zucchini, cut it in half lengthwise, and slice it into thin rounds.
3. 3. Halve the bell pepper, remove the core, wash it, and cut it into pieces.
4. 4. Rinse the fish and cut it into large chunks.
5. 5. Heat the oil in a pot and add the prepared vegetables.
6. 6. Sauté the vegetables for two minutes.
7. 7. Add the cumin and chili peppers and sauté them for another minute.
8. 8. Deglaze the mixture with the broth.
9. 9. Bring the soup to a brief boil.
10. 10. Let the soup simmer until the potatoes are tender.
11. 11. Stir in the fresh coriander and the coconut cream.
12. 12. Add the fish pieces and the prawns to the soup.
13. 13. Simmer the soup over low heat for six minutes.
14. 14. Stir the cream into the soup.
15. 15. Warm the soup for two more minutes.
16. 16. Serve the soup hot with baguette.

Nutrition per serving

• kcal: 736
• Protein: 44 g · Fett/Fat: 36 g · Carbs: 54 g