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🍽️ Light Vegetable Soup with Trout

213 kcal · 30 min · 4 servings

Ingredients

• 200 g small pointed cabbage (0.5 small pointed cabbage)
• 2 spring onions
• 300 g green asparagus
• 2 carrots
• 100 g celeriac (1 piece)
• 1 tbsp olive oil
• 250 ml Mediterranean vegetable broth
• salt
• pepper
• 2 allspice berries
• 1 bay leaf
• 30 g sorrel (young, not yet red-colored leaves; alternatively arugula)
• 120 g smoked trout fillet (2 smoked trout fillets)

Instructions

1. 1. Wash the pointed cabbage in a sieve under running water.
2. 2. Let the vegetables drain.
3. 3. Cut the pointed cabbage into thin strips using a large knife.
4. 4. Clean the spring onions and wash them.
5. 5. Cut the spring onions into thin rings.
6. 6. Wash the asparagus.
7. 7. Cut off the woody ends of the asparagus.
8. 8. Peel the bottom third of the asparagus stalks.
9. 9. Cut the asparagus into pieces about 3 centimeters long.
10. 10. Clean the carrots and celery.
11. 11. Wash the vegetables.
12. 12. Peel the carrots and celery.
13. 13. Slice the carrots.
14. 14. Cut the celery into small batons.
15. 15. Heat the oil in a large pot.
16. 16. Add the pointed cabbage, spring onions, celery, and carrots to the pot.
17. 17. Sauté the vegetables over medium heat for 2 to 3 minutes, stirring occasionally.
18. 18. Add the allspice berries and the bay leaf to the soup.
19. 19. Pour in the vegetable broth.
20. 20. Season the soup with salt and pepper to taste.
21. 21. Let the soup simmer for about 25 minutes.
22. 22. Add the asparagus after 15 minutes of cooking time.
23. 23. Let the asparagus cook for the remaining time.
24. 24. Wash the sorrel.
25. 25. Shake the sorrel dry.
26. 26. Pluck the leaves from the stems.
27. 27. Chop the sorrel leaves.
28. 28. Serve the vegetable soup in plates or bowls.
29. 29. Cut the trout fillets into bite-sized pieces.
30. 30. Place the fish pieces on top of the soup.
31. 31. Sprinkle the chopped sorrel over the soup.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 213
• Protein: 19 g · Fett/Fat: 8 g · Carbs: 16 g