Creamy Tomato Fish Soup


 


Preparation Time: 60 min.
Difficulty: Intermediate
Total Calories: 335 kcal

Ingredients:

  • 300g of white fish fillets
  • 150g of mini tomatoes
  • 1 medium onion
  • 2 cloves of garlic
  • 400ml of coconut milk
  • 1 tablespoon of olive oil
  • 500ml of vegetable broth
  • 1 teaspoon of dried thyme
  • Salt to taste
  • Pepper to taste
  • Fresh basil for garnish

Kitchen Tools Needed:

  • Pot
  • Blender
  • Knife
  • Cutting Board
  • Ladle

Instructions:

  • Heat the olive oil in a pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.
  • Add the mini tomatoes to the pot and cook until they start to soften, about 5 minutes.
  • Pour in the vegetable broth and bring to a boil. Add the thyme, salt, and pepper to taste.
  • Reduce the heat and add the white fish fillets. Simmer for about 15 minutes until the fish is cooked through.
  • Remove the pot from heat and blend the soup until smooth using a blender or immersion blender.
  • Return the blended soup to the pot and stir in the coconut milk. Heat gently without boiling.
  • Serve hot, garnished with fresh basil.

Macros:

  • Total Calories: 335kcal
  • Carbs: 20g
  • Proteins: 30g
  • Fats: 15g

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