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:

  1. Heat a large soup pot over medium heat.
  2. Once hot, add the olive oil and onion, stir and cook for 2-3 minutes, until soft and translucent.
  3. Add the garlic, stir and cook for 30 seconds then and the diced fish, cook till brown.
  4. Then add the asparagus and cook for 1 minute, then add the broth (or water), chives, and lemon peels.
  5. 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.
  6. Carefully transfer soup to an upright blender, add the tahini paste and lemon juice.
  7. Blend on high for 1 minute, until smooth and creamy. taste and adjust salt and/or lemon juice.
  8. 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

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