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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish and Sweet Potato Soup

Source: dLife

A creamy fish and vegetable soup.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	241.0

Total Carbs	15.4 g

Dietary Fiber	2.7 g

Sugars	4.3 g

Total Fat	7.3 g

Saturated Fat	3.1 g

Unsaturated Fat	0.9 g

Potassium	1171.2 mg

Protein	27.4 g

Sodium	672.6 mg

Dietary Exchanges 7.3 Fat, 0.5 Vegetables, 0.6 Starch, 2.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 each medium onions 6.0
6 oz sweet potatoes 6.0
6 oz fresh cod fillets 2.0
2 oz sliced carrots 1.0
1 tsp fresh oregano 0.5
0 1/2 tsp ground cinnamon 6.25
6 1/4 cup homemade fish stock 5.0
5 tbsp Cream, light 1.0
1 tbsp chopped parsley

Directions

Put the chopped onion, diced sweet potato, white fish, chopped carrot, oregano, cinnamon and half the fish stock in a pan and bring to a boil. Simmer for 20 minutes or until potato is cooked.
Allow to cool, then process in a blender or food processor until smooth.
Return the soup to pan, add the remaining fish stock and gently bring to a boil. Reduce the heat to low and add the cream, and heat gently without boiling, stirring occasionally.
Serve hot in warmed soup bowls and garnish with chopped fresh parsley.