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🍽️ Colorful Vegetable Soup with Red Mullet

258 kcal · 30 min · 4 servings

Ingredients

• 200 g yellow bell peppers (1 yellow bell pepper)
• 200 g zucchini (1 zucchini)
• 1 bulb fennel
• 150 g medium-sized tomatoes (2 medium-sized tomatoes)
• 2 garlic cloves
• 1 tbsp olive oil
• 1 pinch saffron threads
• 500 ml classic vegetable broth
• 250 g red mullet fillet
• salt
• pepper
• 2 spring onions
• 2 sprigs basil

Instructions

1. 1. Thoroughly wash the bell pepper, the zucchini, and the fennel.
2. 2. Remove the hard seeds and strings from the bell pepper, zucchini, and fennel.
3. 3. Cut the vegetables into cubes of about 1 cm.
4. 4. Wash the tomatoes.
5. 5. Cut the tomatoes into quarters.
6. 6. Remove the hard core from the tomato pieces.
7. 7. Peel the garlic clove.
8. 8. Press the garlic through a garlic press.
9. 9. Heat the oil in a large pot.
10. 10. Add the diced bell pepper, zucchini, and fennel to the pot.
11. 11. Add the pressed garlic.
12. 12. Sauté the vegetables and garlic for 2 minutes.
13. 13. Sprinkle saffron over the vegetables.
14. 14. Pour the vegetable broth into the pot.
15. 15. Add the cored tomatoes to the broth.
16. 16. Bring the soup to a boil.
17. 17. Let the soup simmer for 10 minutes.
18. 18. Rinse the red mullet under running water.
19. 19. Pat the fish dry with a kitchen towel.
20. 20. Season the fish lightly with salt.
21. 21. Season the fish lightly with pepper.
22. 22. Add the fish to the pot with the soup.
23. 23. Reduce the heat to a low setting.
24. 24. Cover the pot with a lid.
25. 25. Let the fish cook gently for 5 minutes.
26. 26. Wash the spring onions.
27. 27. Remove the dry or dirty ends of the spring onions.
28. 28. Slice the spring onions into thin rings.
29. 29. Wash the basil.
30. 30. Shake the basil dry to remove excess water.
31. 31. Pluck the basil leaves from the stems.
32. 32. Sprinkle the spring onion rings over the finished soup.
33. 33. Sprinkle the basil leaves over the soup.
34. 34. Serve the soup immediately.

Nutrition per serving

• kcal: 258
• Protein: 33 g · Fett/Fat: 7 g · Carbs: 13 g