Trout and Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g carrot (s)
- 250 g leeks
- 300 g zucchini
- 200 g smoked trout fillet (s)
- 1 liter vegetable stock
- 4 juniper berries
- 1 clove (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Grate the peeled carrots into strips with a vegetable slicer. Put the carrot strips in 1 liter of water and bring to the boil with the juniper berries and clove with the lid on. Mix in the vegetable stock cubes or powder.
- In the meantime, clean the leek and cut into rings. Wash the zucchini and cut into slices or sticks.
- As soon as the soup starts to boil, add the leek rings and zucchini slices and continue cooking for 5 minutes. Turn off the stove.
- Divide the trout fillet into pieces and let it steep in the vegetable soup for 3 minutes. Season the fish and vegetable soup with salt and pepper.
- We like to eat this delicious and simple soup as a main meal. In this case, increase the amount of fish.
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