Fish Soup with Vegetables

With 233 kcal and 26g of protein, it provides long-lasting satiety due to its high protein content despite being low in calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 250g white fish fillet (sea bass/haddock) · 225 kcal in the whole recipe
• 1 carrot · 41 kcal in the whole recipe
• 2 stalks celery · 8 kcal in the whole recipe
• 1 small potato · 77 kcal in the whole recipe
• 1/2 onion · 20 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• 1/4 lemon (juiced) · 6 kcal in the whole recipe
• Salt, black pepper, bay leaf

Method

1. Required equipment: A medium-sized pot, a cutting board, and a sharp knife.

   

2. Dice the carrot, celery stalks, potato, and onion into small cubes.

   

3. Pour the olive oil into the pot and turn the stove to medium heat.

   

4. Add the diced vegetables to the pot and sauté (lightly fry) them for 3-4 minutes, stirring occasionally.

   

5. Add enough hot water to the pot to cover the vegetables.

   

6. Add salt, black pepper, and the bay leaf into the pot.

   

7. Turn the stove to low heat and simmer for about 15 minutes until the vegetables are soft enough to be easily pierced with a fork.

   

8. Cut the fish fillets into small pieces and add them to the pot.

   

9. Cook for another 5-6 minutes until the fish turns opaque and firm in texture.

   

10. Turn off the stove, add the lemon juice, and stir before serving.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.