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4 Serves
76 Mins
33 g
37 g
8 g
Peel and dice the onions and potatoes, and slice the carrots into rounds.
Ingredients, vitamins, and health benefits
Onion
Potatoes
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KoreanVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
103 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
416 mg / 1,250 mgPotassium
1381 mg / 4,700 mgSodium
2902 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat, then add the onions and garlic, sautéing until softened.
Add the diced potatoes, carrots, and vegetable broth to the pot, bringing the mixture to a gentle simmer.
Allow the soup to simmer for 20 minutes until the vegetables are tender.
Gently fold in the smoked haddock and continue to simmer for another 10 minutes until the fish is cooked through and flakes easily.
Season the soup with salt and black pepper to taste before serving hot.
Carrots
Olive Oil
Garlic
Vegetable Broth
Smoked Haddock
Salt
Black Pepper
Vitamin A
237 µg / 900 µgVitamin C
22 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
103 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
416 mg / 1,250 mgPotassium
1381 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
17
g11
g14
g
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NepaliZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgAlcohol
0 g