Greek · Dinner
Fish Soup with Vegetables (GLP-1)
White fish fillet simmers with tomato, fennel, potato and cannellini beans in a lemon-brightened Greek-style broth. Olive oil, garlic and oregano season the pot while a small potato portion keeps carbs modest. Beans add fibre and body without heaviness, and the fillet stays flaky in a light, easy-to-digest, protein-forward finish.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
418Calories
38.2gProtein
10.8gFat
38.6gCarbs
6.9gSugar
9.8gFiber
780mgSodium
73mgChol
1.9gSat Fat
1450mgPotassium
140mgCalcium
4.1mgIron
1.6mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Cut the fish fillet into large chunks, mince the garlic, thinly slice the fennel bulb, and dice the tomato and potato small.
2
Heat
Warm the olive oil in a medium pot over medium heat, add the garlic and fennel, and sweat for 3 minutes until translucent.
3
Heat
Add the tomato, potato, fish stock, water, oregano and bay leaf; simmer over medium heat for 12 minutes until the potato is fork-tender.
4
Heat
Nestle the fish chunks into the simmering broth and poach over low heat for 5 to 6 minutes until opaque and flakes easily.
5
Plate
Remove the bay leaf, stir in the lemon juice, season with salt and pepper, ladle into a bowl, and scatter fresh parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g white fish fillet
- 2 tsp2 tsp olive oil
- 4 cloves4 cloves garlic
- 1 cup150g fennel bulb
- 1 cup180g tomato
- 2/3 cup130g potato
- 1 cup180g cooked cannellini beans
- 1 1/2 cup360ml fish stock
- 1/2 cup120ml water
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp dried oregano
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp fresh parsley
