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🍲 Light Mediterranean Fish Soup

200 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• lemons 1 pc.
• pepper, yellow 1 pc.
• pepper, red 1 pc.
• fennel 3 pc.
• vine tomatoes 6 pc.
• cilantro, fresh 20 g
• mint, fresh 10 g
• onions, yellow 3 pc.
• garlic cloves 1 pc.
• butter 2 tbsp
• salt pinch
• pepper, black ground pinch
• curry powder pinch
• pepper, sweet paprika pinch
• vegetable broth 1 L

Instructions

1. 1. Thaw the salmon preferably overnight in the refrigerator.
2. 2. Rinse the fish and pat it dry with a kitchen towel.
3. 3. Cut the salmon into small pieces and set it aside.
4. 4. Let the fish reach room temperature.
5. 5. Wash the lemon thoroughly.
6. 6. Halve the lemon and squeeze out the juice.
7. 7. Rinse the bell pepper.
8. 8. Quarter the bell pepper and remove the stem and seeds.
9. 9. Cut the bell pepper into thin strips.
10. 10. Rinse the fennel.
11. 11. Remove the base and stem ends from the fennel.
12. 12. Halve the fennel and slice it into thin strips.
13. 13. Wash the tomatoes.
14. 14. Remove the stem from the tomatoes.
15. 15. Dice the tomatoes finely.
16. 16. Clean the herbs.
17. 17. Shake the herbs dry.
18. 18. Pluck the leaves off the herbs.
19. 19. Finely chop the herbs.
20. 20. Peel the onions.
21. 21. Peel the garlic.
22. 22. Dice the onions finely.
23. 23. Dice the garlic finely.
24. 24. Melt the butter in a large pot over medium to high heat.
25. 25. Sauté the onions and garlic for about 2 to 3 minutes.
26. 26. Add the remaining vegetables to the pot.
27. 27. Fry the vegetables for approx. 2 minutes.
28. 28. Season the mixture with salt.
29. 29. Season the mixture with pepper.
30. 30. Season the mixture with curry.
31. 31. Season the mixture with paprika.
32. 32. Deglaze the mixture with vegetable broth.
33. 33. Bring the soup to a boil.
34. 34. Simmer the soup for about 15 minutes over low heat.
35. 35. Add the salmon after about 10 minutes of cooking time.
36. 36. Let the salmon cook through over low heat for approx. 5 minutes.
37. 37. Season the soup to taste with salt and pepper.
38. 38. Serve the soup in deep plates.
39. 39. Sprinkle the soup with chopped coriander.
40. 40. Sprinkle the soup with chopped mint.
41. 41. Serve the soup.

Nutrition per serving

• kcal: 200
• Protein: 25 g · Fett/Fat: 8 g · Carbs: 10 g