Springy Broccoli Fish Soup – a delicious recipe with tomatoes, red bell pepper, Broccoli Stalks, Red onion, Cod Fillets, Vegetable Broth. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Boil the broccoli in the vegetable broth until soft. Then drain about a cup of the broth and set aside.
2
In an oven safe dish place the tomatoes (cut in quarters) and the bell peppers (also cut in huge slices). Sprinkle some of the salt, pepper and basil on top. Drizzle olive oil and set in the oven until the skin on the tomatoes is beginning to peel. Remove and set aside.
3
In a pan fry with olive oil the onion, garlic and fish (it doesn't have to be cod). Don't over cook the fish then set aside.
4
Place the broccoli, tomato and peppers in a food processors and pure it. You can add more broth if desired. When ready remove from the processor and return to a pot. Add the fish mixture and enjoy!!!
80
kcal
Calories
17
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Big tomatoes, 1 Big red bell pepper, 1-2 Broccoli Stalks, 1 Red onion, and more.
Yes, Springy Broccoli Fish Soup falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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