Pink salmon and millet soup

Name: Pink salmon and millet soup
Prep time: 50 min
Total time: 50 min
Ingredients: 3 pcs Potato; 350 g Pink salmon fillet; 1 pcs Onion; 1 pcs Bell pepper; 1 pcs Carrot; 1 tbsp Olive oil; 100 g Millet; Salt, to taste; Ground black pepper, to taste

A light fish soup with millet, potatoes and sweet pepper.

Per serving: 364 kcal
Time: 50 min
Servings: 4

Protein, fat and carbs per serving

Protein: 24 g 27% of calories
Fat: 11 g 27% of calories
Carbs: 42 g 46% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

Add to my menu

Ingredients

for 4 servings

Potato 3 pcs
Pink salmon fillet 350 g
Onion 1 pcs
Bell pepper 1 pcs
Carrot 1 pcs
Olive oil 1 tbsp
Millet 100 g
Salt to taste
Ground black pepper to taste

Method

Cut the potatoes and pink salmon into medium pieces, finely chop the onion and pepper, and grate the carrot.
Gently cook the onion and carrot in the olive oil in a pot until soft.
Add the potatoes, rinsed millet and pepper and pour in 1.8 l of hot water. Once it boils, cook for 15 minutes.
Add the fish, season and cook for another 7–10 minutes.