Light fish soup with mushrooms and zucchini

Ingredients for 3 servings:

• 500 g fish fillet(s) (pangasius fillet)
• 400 ml vegetable stock
• 500 g mushrooms, fresh
• 300 g zucchini (2 pieces of 150 g each)
• 1 onion(s)
• 1 tsp, heaped lemongrass, dried
• ½ bunch coriander, fresh or parsley
• e.g. salt and pepper
• e.g. chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

SiS dinner, low carb, protein, quick, easy, low fat, low calorie

Put the broth on and bring to a boil. Meanwhile, peel the onions and slice them in half, chop the herbs, and add both to the broth to infuse the flavor. Cut the mushrooms into quarters or slices and add them to the broth. While these are cooking, cut the pangasius fillet into pieces (not too small, or they will fall apart) and add them to the pot. Now quickly slice the zucchini into thin half slices and add them to the broth. After another 2-3 minutes, the soup is ready. If you like, you can season with salt, pepper, and chili powder. The entire pot has about 544 kcal. So far, the three of us have always been quite full from it, which works out to about 181 kcal per person.