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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