4 Serves
52 Mins
Prepare the vegetables by peeling and dicing the onion and carrots using a chef's knife on a cutting board.
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IndianVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
174 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
539 mg / 1,250 mgPotassium
1252 mg / 4,700 mgSodium
635 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions until translucent.
Add the fish stock and diced carrots to the pot, bringing the mixture to a gentle simmer until the vegetables are tender.
Gently add the white fish fillets to the simmering liquid and cook until the fish is opaque and flakes easily.
Stir in the heavy cream and season the soup with salt and pepper to taste before serving hot.
19
g1
g10
g
Romanian