Description
A hearty and nutritious fish vegetable soup loaded with fresh vegetables and tender fish fillets, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound white fish fillets (such as cod or tilapia), cut into chunks
- 2 cups fresh spinach or kale
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
- Add sliced carrots, celery, and bell pepper. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the chopped zucchini, vegetable broth, diced tomatoes, thyme, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 10 minutes until the vegetables are tender.
- Add the fish chunks to the pot and cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily.
- Stir in the fresh spinach or kale and cook until wilted.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
- Feel free to use any firm white fish for this soup.
- You can add other vegetables like potatoes or green beans based on your preference.
- For extra flavor, consider adding a splash of lemon juice before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4
- Fat: 5
- Carbohydrates: 15
- Fiber: 3
- Protein: 20