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Categories:Viewed: 14 - Published at: a year ago
Ingredients
- 1 tablespoon safflower oil
- 1 each onions or leek
- 3 each potatoes cubed
- 2 each carrots cut into 1 inch chunks
- 1/4 cup parsley leaves chopped
- 1/2 teaspoon dill weed dried
- 1/4 teaspoon salt
- 6 cups water
- 1 pound fish cut in 1 inch pieces (cod, orange roughy, perch)
- 1 x paprika for garnish
Method
- In a large pot, saute onion in oil until translucent.
- Add vegetables, water, and seasonings and simmer 20 minutes.
- For a creamier texture, puree part of the soup and return to the pot.
- Add fish and simmer 10 minutes more.
- Serve in bowls and garnish with paprika.
- Nutritional information per serving: Protein: 30 grams (36%); Carbohydrates: 43 1/2 grams (52%); Fat: 4.6 grams (12%); Calories: 335; Sodium: 280 mg; Cholesterol: 61.2 mg.
- Exchanges: 3 Bread, 3 Lean Meat Serves 4
