Fish Soup (Low Fat)
This Indian-style fish soup is a flavorful and healthy meal that's perfect for lunch or dinner. It's low in calories and fat but high in protein and nutrients, making it a great option for those who want to maintain a healthy diet. This soup is rich in Omega 3 Fatty Acids, contributing to heart health, and is a good source of Vitamin D. However, people with a fish allergy should avoid this dish.
Allergen Information: Contains Fish Allergy
Nutrition Facts
Per serving
Energy
268 kcal
Protein
34 g
Carbs
12 g
Fat
9 g
Fiber
3 g
Ingredients
Onion Finely Chopped
0.5 small cup (40g)
clove garlic
1 tsp (3g)
chopped tomato
2 small cup (200g)
Olive Oil
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Tuna Fish Fillet
250 gm (250g)
Chopped Carrot
0.5 small cup (50g)
Celery stalk
0.25 cup (50g)
Red Bell Pepper
0.5 cup, chopped (50g)
Plain Water
1 large glass (250g)
Dried thyme
0.5 tsp (1g)
Dried Oregano
0.5 tsp (1g)
Black Pepper
0.25 tsp (0.5g)
Fresh Parsley (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 2-3 minutes until they turn translucent.
Add the carrots, celery, and red bell pepper and sauté for 5-7 minutes until they start to soften.
Add the chopped tomatoes, water, thyme, oregano, salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are cooked through and the flavors are well combined.
Add the fish chunks to the pot and let them cook for 5-7 minutes until they are cooked through and flaky.
Garnish with fresh parsley leaves. Serve hot.