Greek · Dinner
Fish Soup with Vegetables (Low-Calorie)
A brothy Greek fish soup built on white fish fillet simmered with potato, carrot, celery and tomato, finished with lemon juice for brightness instead of the usual olive oil pour. Lighter stock and a smaller fish portion keep it hearty yet light, served with a lemon wedge.
$6
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
300Calories
36.4gProtein
6.1gFat
26.3gCarbs
7.3gSugar
4.3gFiber
534mgSodium
88.9mgChol
1.1gSat Fat
1450mgPotassium
90mgCalcium
2.5mgIron
1.8mcgVitamin B12
38mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Peel and dice the potato and carrot, slice the celery and onion, chop the parsley, and cut the fish into large chunks.
2
Sweat
Warm the olive oil in a medium saucepan over medium heat and sweat the onion and celery for 3 minutes until softened.
3
Simmer
Add potato, carrot, tomato paste, stock and water; bring to a boil then reduce to medium-low and simmer 15 minutes until vegetables are tender, then lower fish chunks into simmering broth and poach over low heat for 6–8 minutes until opaque.
4
Plate
Stir in lemon juice and parsley off the heat, season with salt and black pepper to taste, ladle soup into a bowl and serve hot with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 22 small potato (about 3.5 oz/100g)
- 22 small carrot (about 2.1 oz/60g)
- 22 celery stalk
- 11 onion
- 2 cup480ml vegetable stock, low sodium
- 1 cup240ml water
- 4 tbsp4 tbsp tomato paste
- 2 tbsp2 tbsp lemon juice, plus a wedge to serve
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
