Yield: 4 Servings
|1 tablespoon||Safflower oil|
|1 large||Onion or leek|
|3 larges||Potatoes; cubed|
|2||Carrots; cut into 1" chunks|
|¼ cup||Chopped parsley|
|½ teaspoon||Dried dill|
|1 pounds||Firm fish; cut in 1" pieces|
|(cod, orange roughy, perch)|
|Paprika for garnish|
In a large pot, saut onion in oil until translucent. Add vegetables, water, and seasonings and simmer 20 minutes. For a creamier texture, puree part of the soup and return to the pot. Add fish and simmer 10 minutes more. Serve in bowls and garnish with paprika.
Nutritional information per serving: Protein: 30 grams (36%); Carbohydrates: 43½ grams (52%); Fat: 4⅗ grams (12%); Calories: 335; Sodium: 280 mg; Cholesterol: 61⅕ mg. Exchanges: 3 Bread, 3 Lean Meat Serves 4
Copyright Whole Foods Market, 1995, wfm@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias