The vegetables and the to fish they appear whenever we find healthy recipesfor lose weight or to purify the body, do you know why? On the one hand, the to fish is an important source of high biological value proteinswhich allows to produce and restore the tissues of the organism, as well as being a meat of easy digestionlow in fat and high in fatty acids Omega 3.
Omega 3, as we told you earlier, is a type of healthy fat which helps lower bad cholesterol levels (LDL) e triglycerides, deflates the body and nourishes the brain. Meanwhile, the vegetables they have properties that are purifyinglike celery that helps detoxify the kidneys, promotes deflamation and regulates the pH of the stomach, improving the absorption of various nutrients.
Tomatoes are an important source of vitamin C and, along with carrots, help strengthen the immune system and visual health, as they provide beta-carotene. Therefore, this vegetable and fish soupit’s a dinner that helps hydratea debug the body promotes the elimination of feces, ignites the organism, strengthens defensesavoid disease, prevents premature aging Y Improve digestion.
Vegetable and fish soup
Ingrediants:
- 3 white fish fillets
- 2 liters of water
- 1/4 onion
- 1 clove of garlic
- 1 large tomato
- 1/4 of cabbage
- 2 carrots
- 1 potato
- 1 stalk of celery
- 3 sprigs of parsley
- 1 bay leaf
- 1 lemon
- 1 pinch of cumin
- 1 teaspoon of powdered chicken broth
- virgin olive oil
- salt
The first thing you should do is Flushing with cold water and clean the to fishpass it to a refractoryTo add salt, lemon juice Y 1/2 glass of water (aside from the one you have for the soup), cover and put in the refrigerator while you prepare the rest.
Wash the vegetables very well. peel the carrot and chop it diced, cut the cabbage into thin strips, chop the celery sliced or small pieces e Pope diced, reserve separately.
cut the quartered tomatopass it to mixer with the onion and the Garlicadd some Waterfall (about 1/2 cup of the 2 liters) Y grinds until the mixture is homogeneous, set aside.
place a saucepan over medium heat with a jet of virgin olive oilonce hot, add the carrotthe celery and the Popestir for a few seconds and then add the cabbagekeep stirring regularly for a couple of minutes.
When the carrot and the Pope begin to take a golden hue, add the tomato brothgo through a filter To prevent the tomato peel from peeling, add the powdered chicken brothstir and leave over medium heat.
When it starts to change color and to boil, stir again and add the rest of the waterraise the heat to medium-high heat and leave the pan half-covered.
After 10 minutes of boilingcheck if the carrot and the Pope now they are softer, remove the to fish Y cut diced, when the carrot is almost soft, add the fish with the bay leafthe cumin powder is one pinch of saltmix and 2 minutes later rectify the seasoning.
Leave on low heat for Another 10 minutesIf the fish is already cooked and the soup tastes right, remove from the heat. Serve hot and enjoy this delicious dinner!
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