Fish soup with sweet potato

Fish soup with sweet potato

This simple fish soup with sweet potatoes is ready to serve right now! It's the best way to get your vegetables in, wonderfully nutritious, and extremely simple to prepare!

INGREDIENTS:

Servings 5

PREPARATION

  • 300 g sweet potato
  • water

FILLING

  •  30 ml olive oil
  •  120 g yellow onion
  •  140 g carrot
  •  15 g flour
  •  8 g salt
  •  3 g turmeric
  •  5 g garlic powder
  •  2 g cayenne pepper
  •  2 g coriander powder
  •  1 g black pepper
  •  2 bay leaves
  •  1200 ml water
  •  400 ml coconut milk
  •  200 g cod
  •  200 g shrimps
  •  20 g fresh parsley
  •  20 g vermicelli

PREPARATION:

  1. Peel and cut the sweet potato into pieces. Bring the sweet potato to a boil in a pan with water. Cook until the sweet potato is soft.
  2. Put the cooked sweet potato with some water (200 ml) in a chopper. Blend until smooth.
  3. Peel and dice the yellow onion. Peel and cut the carrot into small cubes. Finely chop the parsley. Cut the shrimp and cod into pieces.
  4. Heat the olive oil in a pan over medium-high heat. 
  5. Add the yellow onion and fry for 3 minutes. Add the carrot, flour, the sweet potato mixture, salt, the turmeric, garlic powder, cayenne pepper, coriander powder, black pepper, bay leaves and the water (1000 ml). 
  6. Turn the heat on high. When it boils well, turn down the heat to low. Cook, covered, for 20 minutes.
  7. Add the coconut milk, cod and shrimp. Cook for 15 minutes. Add the parsley and vermicelli. Cook 5 minutes.

Tips:

Add salt and pepper to taste.
Add vegetables you like.
Add hot pepper or cayenne pepper to taste.
Replace flour with cornstarch.
You can also use a fish stock cube instead of salt.
BESAHA!


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