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Fish and Sweet Potato Soup
Source: dLife

A creamy fish and vegetable soup.

Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

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
1 Fat , 1 Vegetables , 1 Starch , 2 1/2 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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0 1/2 each  medium onions
6 oz  sweet potatoes
6 oz  fresh cod fillets
2 oz  sliced carrots
1 tsp  fresh oregano
0 1/2 tsp  ground cinnamon
6 1/4 cup  homemade fish stock
5 tbsp  Cream, light
1 tbsp  chopped parsley
  1. 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.
  2. Allow to cool, then process in a blender or food processor until smooth.
  3. 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.
  4. Serve hot in warmed soup bowls and garnish with chopped fresh parsley.

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