Fish soup with vegetables

Image by aedrozda from Pixabay

Calorie content per 100 grams
Calories: 30.06 kcal
Proteins: 3.68 g
Fat: 0.2 g
Carbohydrates: 3.65 g
Servings: 3

Pike fillet 300 g.
Water 1 l.
Bell pepper 100 g.
Potatoes 2 pcs.
Carrots 1 pc.
Red onion 1 pc.
Dill 20 g.
Sea salt 3 g.
Frozen peas 150 g.

Cooking method:

  1. Peel and chop potatoes, onions, and carrots. Cover with water and cook until vegetables are tender.
  2. Chop the peppers and add to the boiling vegetables, also add the peas.
  3. Coarsely chop the fish and add to the vegetables as well. Simmer for 10 minutes.
  4. Add the dill at the end. Stir, salt. Your soup is ready.

5 thoughts on “Fish soup with vegetables”

  1. Pingback: Simple fish soup with broccoli. - For Health

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