Chinese Soup with Trout and Vegetables
silicon (Si)
Vitamin B12
chromium (Cr)
Vitamin K
selenium (Se)
Vitamin C
Description
A substantial, warming lunch with trout, recommended for blood type IV, and plenty of vegetables.
- Cut trout into cubes. Break broccoli into florets. Slice carrot into thin rounds. Slice champignons. Finely grate ginger. Slice leek into thin rings.
- Heat sesame oil in a pot, fry ginger and leek for 2 minutes.
- Add carrot and champignons, cook for another 3 minutes.
- Pour in vegetable broth and soy milk, bring to a boil. Add broccoli and trout pieces, reduce heat and cook for about 7-10 minutes until fish is cooked.
- Season with ground chili, salt and lemon juice.
- Serve hot, sprinkled with fresh cilantro.
212
53 kcal / 100 g
kcal
21.9 g
5.5 g / 100 g
Protein
13.9 g
3.5 g / 100 g
Carbohydrates
7.8 g
1.9 g / 100 g
Fats
5.0 g
1.3 g / 100 g
Ash
5.1 g
1.3 g / 100 g
Fiber
87.6%
Water
3.9 g
1.0 g / 100 g
Sugars
1.5 g
0.4 g / 100 g
Starch
0.92 g
0.23 g / 100 g
Omega-3
1.72 g
0.43 g / 100 g
Omega-6
1.4 g
0.3 g / 100 g
SFA
