Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 2 carrots, chopped
1 medium onion, chopped
1 red potato, diced
4 celery stalks, sliced
2 garlic cloves, crushed
1 can whole tomatoes in juice
2 cups green cabbage, thinly sliced
1 cup green beans, cut to 3cm
500ml veggie or fish stock
1 tsp sea salt
1 tsp black pepper, ground
1 zucchinis, sliced into half-moons
2 cups baby spinach leaves
200g white, skinless fish fillets, cut into 3cm pieces
1 tbsp fresh dill, chopped
2 tbsp feta, crumbled
1 In a soup pot heat the oil then add the carrots, zucchinis, onions, potato, celery, garlic, tomatoes and stock.
3 Sauté gently until veggies soften. Next add the cabbage, beans, stock and bring to the boil then drop to a simmer for 10 min.
5 Add the spinach and cook for another 10 minutes.
7 Now add the fish and reduce the heat.
9 Cover and simmer 3 minutes or until fish turns opaque.
11 Lastly, sprinkle over the feta and dill.
Ingredients 2 carrots, chopped
1 medium onion, chopped
1 red potato, diced
4 celery stalks, sliced
2 garlic cloves, crushed
1 can whole tomatoes in juice
2 cups green cabbage, thinly sliced
1 cup green beans, cut to 3cm
500ml veggie or fish stock
1 tsp sea salt
1 tsp black pepper, ground
1 zucchinis, sliced into half-moons
2 cups baby spinach leaves
200g white, skinless fish fillets, cut into 3cm pieces
1 tbsp fresh dill, chopped
2 tbsp feta, crumbled
Directions 1 In a soup pot heat the oil then add the carrots, zucchinis, onions, potato, celery, garlic, tomatoes and stock.
3 Sauté gently until veggies soften. Next add the cabbage, beans, stock and bring to the boil then drop to a simmer for 10 min.
5 Add the spinach and cook for another 10 minutes.
7 Now add the fish and reduce the heat.
9 Cover and simmer 3 minutes or until fish turns opaque.
11 Lastly, sprinkle over the feta and dill.
AuthorJanella
