How many calories are in Fish and Vegetable Soup?
Fish and Vegetable Soup has about 392 calories per serving based on the current ingredient list and serving size on this page.
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Fish and Vegetable Soup
Fish and Vegetable Soup is a Soups And Creams international recipe with 392 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
392 kcal
Total Time
30 min
Servings
1
Protein
50.1 g
About This Recipe
The story behind Fish and Vegetable Soup
Fish and Vegetable Soup is a soups and creams recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around fish, celery, and carrot.
Like most enduring soups and creams recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 392 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 30 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Fish and Vegetable Soup worth coming back to.
Ingredients
- Fish150 g
- Celery2 stalk (80 g)
- Carrot1 medium (60 g)
- Potato1 medium (180 g)
- Green Beans1/2 cup (50 g)
- Onion1/4 count (38 g)
Instructions
- 1
Step 1
Cut the vegetables and potatoes into small pieces. Cut the fish into larger pieces.
- 2
Step 2
Place in a pot and cover with water and salt to taste.
- 3
Step 3
Bring to a boil over medium high heat until the fish is cooked and the potato is soft.
- 4
Step 4
Stir and salt and pepper to taste.
Nutrition Snapshot
Macros and micros at a glance
66/ 100
Forkd Score · Strong
This recipe scores well for protein density and fiber density relative to its per-serving calories.
Calories
392
Protein
50.1g
Carbs
206.2g
Fat
5.4g
Fiber
26.1g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
FishTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Fish and Vegetable Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Fish and Vegetable Soup
How long does Fish and Vegetable Soup take to make?
Fish and Vegetable Soup takes about 30 minutes from start to finish. That is roughly about 30 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Fish and Vegetable Soup?
Most ingredients in Fish and Vegetable Soup can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Fish and Vegetable Soup?
Fish and Vegetable Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Fish and Vegetable Soup?
Yes, Fish and Vegetable Soup generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Fish and Vegetable Soup?
Reheat Fish and Vegetable Soup gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Fish and Vegetable Soup up or down?
Yes. Fish and Vegetable Soup is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Fish and Vegetable Soup?
Use a large pot or Dutch oven for Fish and Vegetable Soup so there is room to simmer without boiling over.
How do I know when Fish and Vegetable Soup is cooked properly?
Fish and Vegetable Soup is ready when the fish is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Fish and Vegetable Soup suitable for vegetarians?
No. Fish and Vegetable Soup is not vegetarian as written because it includes Fish.
Is Fish and Vegetable Soup gluten-free?
Yes. Fish and Vegetable Soup is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Fish and Vegetable Soup?
Yes. This recipe includes Fish, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Fish and Vegetable Soup ahead of time?
Fish and Vegetable Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Fish and Vegetable Soup for my calorie or macro goals?
Fish and Vegetable Soup already lands in a fairly high-protein range at about 50.1 grams per serving. To push it further, add a lean protein side or slightly increase the main protein portion.
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