| Type | Per person |
|---|---|
| Energy | 345 kcal |
| Fat | 8 gr |
| of which saturated | 2 gr |
| Carbohydrates | 32 gr |
| of which sugars | 9 gr |
| Fibres | 6 gr |
| Protein | 33 gr |
| Salt | 1.15 gr |
Leek soup with fish
Lunch
Soup
2 persons
20 - 30 min
With seasonal products
200gr vegetables p.p.
Ingredients
2 persons
| 100 grams of soup vegetables |
| 1 tablespoon of liquid margarine |
| 2 dl of semi-skimmed milk |
| about ½ tablespoon of tomato puree |
| 200 grams of fish fillet (e.g. pollock from the freezer) |
| lemon juice |
| 300 grams of leeks |
| 300 grams of potatoes |
| 2½ dl of reduced-salt stock |
Preparation
1. Defrost the fish if necessary and cut into small cubes.
2. Sprinkle the fish with pepper and drizzle some lemon juice over it. Place the fish covered in the fridge until use.
3. Peel and slice the potatoes.
4. Boil the potatoes in the stock until tender.
5. Puree the potatoes with the stock in a food processor or with a hand blender.
6. Clean and slice the leeks into rings.
7. Heat the margarine and fry the leeks in it.
8. Add the soup vegetables and the stock with mashed potato.
9. Bring to the boil and cook the vegetables for a few minutes.
Stir the milk into the soup and stir in the fish cubes.
Let the fish cook for 5 minutes.
Flavour the soup with some tomato puree and pepper.
Menu suggestion: Delicious with wholemeal bread.
Source: Nutrition Centre.
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Courgette soup with salmon
300gr vegetables p.p.
Lentil soup
140gr vegetables p.p. & 35gr fruit p.p.
Celery soup
310gr vegetables p.p.