Nutritional Value

Calories: 170
Calories from Fat: 54
Total Fat: 6 g
Saturated Fat: 1 g
Total Carbs: 8 g
Fiber: 2 g
Protein: 20 g
Sodium: 142 mg
Cholesterol: 58 mg

Light and Zesty White Fish Soup

Details

This recipe comes from community member Amanda Baker. Here's what she had to say about it: "I'm on day 1 of cooler 1, and was looking for a way to get in fish and the sweet potato, but also wanted something tasty. I think this turned out pretty darned tasty, if I do say so myself!"

Ingredients

• 1 low-sodium chicken bouillon cube
• 3 Tbsp / 45 ml apple cider vinegar, or to taste
• Garlic, to taste
• 1 inch ginger, sliced thick, slices halved
• Pinch chili powder (optional)
• 1 Tbsp / 15 ml nutritional yeast (optional)
• 1 large tomato, diced
• ½ white onion, diced
• 1 large sweet potato, cut into larger pieces
• Additional vegetables, as desired
• 1 lb / 454 g white fish, sliced into larger pieces

Preparation

1. Fill a large pot about halfway with water. Add bouillon cube. Heat to boiling, then lower temperature to medium low to simmer. Add apple cider vinegar, garlic, ginger, chili powder and nutritional yeast (if using).
2. Meanwhile, chop tomato, onion and sweet potato. Add to pot once it is simmering merrily. Add any additional vegetables as desired. Cover pot.
3. Let simmer about 20 minutes. The liquid in the soup will taste acidic at first, but as the sweet potato cooks and incorporates into the soup, the sweetness will take away some of the acid.
4. Once the sweet potato and additional veggies are cooked, add white fish. Cover and simmer about 10 minutes, or until fish flakes readily.
5. Remove chunks of ginger and serve. Can be eaten the next day as well.

Tip

Nutritional yeast adds more texture to this dish, so if you happen to have it around, it is worth adding. Also try pureeing with a hand blender for a thicker, creamier consistency.