Description
Warm your soul with this budget-friendly fish soup, featuring tender white fish and vibrant vegetables in a savory broth that’s both satisfying and easy to make.
Ingredients
Scale
- 2 white fish fillets (cod or tilapia, about 6 oz each)
- 4 cups low-sodium vegetable broth
- 2 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 cup carrots (diced)
- 1 cup celery (chopped)
- 2 cups spinach or kale (roughly chopped)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill or parsley (chopped)
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and golden brown.
- Add diced carrots and chopped celery; cook for about 5 minutes until softened.
- Pour in vegetable broth, adding water if necessary to cover the vegetables. Bring to a gentle boil while stirring occasionally.
- Carefully add the fish fillets, reduce heat to low, and simmer for about 10 minutes until the fish is cooked through.
- Stir in the spinach or kale, fresh lemon juice, and herbs; season with salt and pepper before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg