TAHINI & LEMON FISH ASPARAGUS SOUP
Ingredients:
- 150g White Fish fillet (Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
- 1 extra virgin olive oil (7g)
- 2 garlic cloves, chopped
- 150g asparagus
- 350ml vegetable broth / water
- 30g fresh chives
- 2 pieces lemon peels
- 2 tablespoon tahini paste
- 1 tablespoon fresh lemon juice
- 20g green onions
- salt & fresh pepper
Instructions:
- Heat a large soup pot over medium heat.
- Once hot, add the olive oil and onion, stir and cook for 2-3 minutes, until soft and translucent.
- Add the garlic, stir and cook for 30 seconds then and the diced fish, cook till brown.
- Then add the asparagus and cook for 1 minute, then add the broth (or water), chives, and lemon peels.
- Bring soup to a boil, then turn heat down to a simmer and cook until the asparagus is tender, about 10-15 minutes. remove soup from heat and let sit for 10 minutes.
- Carefully transfer soup to an upright blender, add the tahini paste and lemon juice.
- Blend on high for 1 minute, until smooth and creamy. taste and adjust salt and/or lemon juice.
- Return the soup back to the soup pot and bring to a simmer. Serve hot.
Nutrition Facts:
- Calories: 435.5 Cal
- Protein: 42.8g
- Carbs: 17.4g
- Fat: 24.3g