We brought you a fish soup recipe, which is a health bomb. It contains only 3g of carbs and is very low in calories. Follow the guide to find out.
3g Carb Fish Soup Recipe
It’s a health bomb. The fish soup recipe is also an enemy of the flu! This soup, which can save you from the flu in one day, takes its flavor from medicinal spices and root vegetables.
All you have to do is consume it quickly and while it is still hot after it is cooked. It is quite simple to make and does not cause a pile of dirty dishes. Make this recipe once a week, it will keep you covered with the flu all winter.
What are The Benefits of This Soup?
This fish offers you vitamins A, B1, B2, B6, B12, and D in a package. Sea bass is the number one supporter of protection from winter diseases such as cold and flu. Thanks to its salts such as magnesium and iodine, it strengthens your bones and reduces joint pain.
When all these benefits are combined with healthy spices, vegetables, and herbs, you will have the most powerful recipe to support you in winter.
It is also a great opportunity for those following a low-carb diet because this fish soup recipe contains only 3g of net carb per serving.
This recipe, which is also ideal for large families, is 6 servings and offers vitamins and minerals in a package that every individual needs from the oldest member of the family to the youngest one.
Fish Soup Recipe (6 Servings)
Turkish Style Low Carb Fish Soup Recipe
Per Serving
Calories: 108
Net Carb: 3g
Total Fat: 8g
Protein: 5g
Ingredients
Sea Bass (1 fish, medium)
Olive oil (3 tbsp)
Celery (1 stalk)
Carrot (1 medium)
Onion (1 medium)
Garlic (1 clove)
Coriander seeds (1/2 tsp)
Water (6 cups)
Fresh parsley (1/2 bunch)
Bay leaf (1 leaf)
Lemon juice (1/2 lemon)
Turmeric (Little less than 1/2 tsp)
Salt and pepper to taste
Dressing
Egg yolk (1 yolk)
Lemon juice (1 lemon)
Watch Fish Soup Recipe Video
Recipe – 20min prep / 40min cooking time
Remove and clean the bones of the sea bass fish.
Transfer the fish to a saucepan.
Add the cold water.
Peel the carrots and onions.
Chop randomly.
Chop the celery stalk.
Transfer the chopped vegetables to the pot along with the parsley, black pepper, garlic, bay leaf, lemon juice, turmeric, coriander seeds, and salt.
Finally, add the olive oil.
To obtain a delicious fish broth; Boil the fish with root vegetables and aromatic herbs over medium heat until it releases its essence.
Tip: To get all the benefits of fish, put all the pieces of fish in boiling water then drain.
Take the meat of the boiled fish on a serving plate and shred it into small pieces.
Strain the vegetable broth that takes the flavor of the fish through a strainer and you get a smooth broth.
Tip: Let small pieces of vegetables pass through the strainer. They will add quite a lot of flavor to the soup.
Put the fish broth in the pot.
Add the fish pieces to it.
For the dressing, mix the egg yolk and lemon juice well.
While the soup is still hot, add the dressing little by little to this water.
Boil on low heat for another 10 minutes with the dressing.
Serve hot.
Recommendation: You can serve the soup with toasted cheese bread slices.
Tip: For a thicker soup, you can add 1 tablespoon of flour.
Bon Appétit!
Storage Conditions
Make sure you don’t keep the sea bass soup for too long. You can keep it in the refrigerator for a maximum of 1 day. But the ideal is to consume the soup while it is still hot and not save it for the next day.
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