Fish and Vegetable Soup
A quick, comforting soup with tender fish, carrots, and potatoes in a light broth, finished with fresh parsley. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 25g
Ingredients
- 1 lb fish fillets
- 2 medium carrots
- 2 medium potatoes
- 1 medium onion
- 4 cups vegetable broth
- ¼ cup fresh parsley
Instructions
- 1
Peel and dice the 2 carrots and 2 potatoes into 1/2 inch cubes. Thinly slice the 1 onion.
- 2
In a large pot, heat 1 tbsp olive oil over medium. Add the sliced onion and cook until soft, about 3 minutes.
- 3
Add the 4 cups vegetable broth, carrots, and potatoes. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
- 4
Cut the 1 lb fish fillets into 2 inch chunks and add to the pot. Simmer until fish is opaque and flakes easily, about 5 minutes.
- 5
Stir in the 1/4 cup chopped parsley. Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- large pot
- cutting board
- knife
- measuring cups
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