Ginger Lemon Coriander Fish Soup Food
GINGER, LEMON & CORIANDER FISH SOUP
The Health Kick soup of all soups! This soup is incredibly good for colds, flus and other pesky symptoms that arise during the winter months! I cannot say enough about this soup because it is the healthiest and most tasty dish I have ever made. I love it and so will you! You can omit the coriander if it isn't your flavour, and substitute with lemongrass if you wish. If you don't want the fish, add chicken instead! Just as nice!
Provided by limecat
Categories Clear Soup
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6-8 cups of water to boil in a large pot and add lemon slices (squeeze them into the water and then throw them in the pot).
- Add as much ginger and garlic as you can handle! the more, the better - reduce heat to low.
- Julienne (long ultra-thin slices) carrot and scallions and add to pot.
- Slice fish (or chicken if you want to substitute) into bite size pieces and add to soup mix - bring back to boil for 1-2 minute, then reduce heat to simmer.
- Add all other ingredients and simmer for 1/2 hour.
- Variation: add fresh chilli sparingly, if you like it hot!
- Lemongrass is a wonderful additive if you have it in your pantry.
Nutrition Facts : Calories 58.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 20.6, Sodium 1010.2, Carbohydrate 3.7, Fiber 0.8, Sugar 1.4, Protein 10
CARROT SOUP WITH GINGER AND LEMON
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Categories Soup/Stew Blender Ginger Thanksgiving Lunch Lemon Carrot Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 Servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
- Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
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