John Myers
Ingredients for 10 servings:
- ½ bunch celery
- 1 kohlrabi bulb(s)
- 2 bell peppers, red
- 1 leek(s)
- 4 carrots
- 2 peppers, red
- 4 fish fillets of different species
- 2 cloves garlic
- 2 liters of broth
- 1 pack of tomatoes, pureed
- salt and pepper
- chili
- Herbs of Provence
- 250 ml Cremefine for cooking (7% fat), possibly less
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Low carb, low fat and delicious
Clean and chop the vegetables. Finely chop the chili peppers and garlic. Add everything to the broth, passata, and seasonings. Stir, bring to a boil, and simmer for about 10 minutes. Meanwhile, cut the fish fillets into fairly small pieces. Add, fold in, and simmer on low heat for 20 minutes. The addition of the crème fraîche is a matter of taste—you can omit it, then it’ll be a clear soup. Unless you use too much chili, in which case it “saves” the soup. This makes enough for a very large pot, so it’s enough for a party or to freeze.
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