Light Fish Soup with Mushrooms and Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g fish fillet (s) (panasius fillet)
- 400 ml vegetable stock
- 500 g mushrooms, fresh
- 300 g zucchini (2 pieces 150 each)
- 1 onion (s)
- 1 teaspoon, heaped lemongrass, dried
- 0.5 ½ bunch fresh coriander or parsley
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Put on the broth and bring to a boil.
- Meanwhile, peel the onions and cut into half slices, chop the herbs, add both to the broth so that they give off a good taste. Cut the mushrooms into quarters or slices and add them to the stock.
- While they are cooking, cut the pangasius fillet into pieces (not too small, otherwise they will disintegrate) and also add to the saucepan.
- Now quickly cut the zucchini into thin half slices and add to the broth. After another 2-3 minutes the soup is ready.
- If you like, you can add salt, pepper and chili powder to taste.
- The complete pot has about 544 kcal. So far, the three of us have always been well fed up with it, which results in a kcal amount of about 181 kcal per person.
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