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