A quick and easy, yet satisfying soup.
Heat oil in saucepan over medium heat. Add leek/onion, cook 5 minutes. Add parsnip/potato and carrot, stir and cook 2 minutes. Add boiling water, salt and pepper, reduce heat and simmer until vegetables are tender, 12-15 minutes. Add fish and bay leaf, bring to a boil, cook 2 minutes. Add fresh squeezed lime or lemon juice. Garnish individual servings with parsley.
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Serving Size: 1 Recipe (391g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 155 | ||
Calories from Fat: 44 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 52.2mg | 16 % | |
Sodium 90.7mg | 3 % | |
Potassium 605.8mg | 16 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.8g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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