Red fish and cream cheese soup
Soup with red fish, potatoes, carrots, onions, broccoli, cherry tomatoes, and cream cheese.
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 278
- Protein
- 29 g
- Fat
- 12 g
- Carbs
- 13 g
Ingredients
for 4 servings- red fish fillet400 g
- potatoes4 pcs
- carrots1 pcs
- onion1 pcs
- broccoli200 g
- cherry tomatoes100 g
- cream cheese150 g
- herbsto taste
- spicesto taste
- water1.5 l
- saltto taste
Method
6 stepsPrepare the ingredients: dice the fish, peel and dice the potatoes and carrots, finely chop the onion, divide the broccoli into florets, and cut the cherry tomatoes in half.
Pour water into a pot, add the potatoes, carrots, and onion. Bring to a boil and cook for 10-15 minutes until the vegetables are half-cooked.
Add the broccoli to the pot and cook for another 5 minutes.
Add the diced fish and cream cheese. Stir until the cheese has dissolved.
Add the cherry tomatoes, salt, and spices to taste. Cook for another 5 minutes.
Remove from heat, add fresh herbs, and let it sit for 5-10 minutes before serving.