4 Serves
133 Mins
23 g
31 g
10 g
Prepare the vegetables by peeling and chopping the onions, carrots, and potatoes into uniform pieces.
Ingredients, vitamins, and health benefits
Onion
Carrots
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Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
131 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
1188 mg / 4,700 mgSodium
2115 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and translucent.
Add the carrots, potatoes, and vegetable broth to the pot, bringing the mixture to a gentle simmer.
Continue to simmer the soup for 25 minutes until the root vegetables are tender.
Gently add the white fish to the simmering broth and cook for 15 minutes until the fish is opaque and flakes easily.
Season the soup with salt and black pepper to taste, then serve hot.
Potatoes
Vegetable Broth
Olive Oil
Garlic
White Fish
Salt
Black Pepper
Vitamin A
430 µg / 900 µgVitamin C
19 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
131 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
347 mg / 1,250 mgPotassium
1188 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgAlcohol
0 g