Fish Soup with Potato, Carrot and Herbs

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Scallion1 tablespoon (5 g)
• Garlic1 clove (3 g)
• Olive Oil1/2 tablespoon (5 ml)
• Parsley1 tablespoon (4 g)
• Fish Broth3/4 cup (180 g)

Instructions

1. 1

   Step 1

   For this recipe you can use parsley instead of dill or herbs of your choice. Also, you can use broth instead of water.

2. 2

   Step 2

   Place the broth/water over high heat until boiling.

3. 3

   Step 3

   Meanwhile, clean and chop the fish.

4. 4

   Step 4

   Peel the carrot and potato and cut both into slices. Chop the scallion and garlic.

5. 5

   Step 5

   Once the water boils, add the fish together with the vegetables and parsley. Add more broth if required.

6. 6

   Step 6

   Add the oil and season with salt and pepper. Lower the heat and cook for 20 minutes.

7. 7

   Step 7

   Next, turn off the heat, cover and wait 5 minutes.

8. 8

   Step 8

   Serve hot. Optional: Add 1 tablespoon of lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish Soup with Potato, Carrot and Herbs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.