Fish

Fish and fennel quinoa soup is for Dinner.

Fish and fennel quinoa soup takes 15 minutes to prepare.

Fish and fennel quinoa soup takes 45 minutes to cook.

Fish and fennel quinoa soup makes 16 servings.

The ingredients for Fish and fennel quinoa soup are:

# anned Tomatoes, 340 grams
# Chicken Broth, 3 can
# Fennel, 1 cup, sliced (remove)
# Quinoa, 1 cup dry
# Carrots, raw, 2 medium diced
# Celery, raw, 3 stalk, medium diced
# Olive Oil, 1 tbsp
# Atlantic Salmon 3 fillet cubed
# Shrimp, cooked, 40 large

Here is how you make Fish and fennel quinoa soup:

Cook Quinoa as per instructions on package. Warm oil in a large soup pot. Put fennel and onion in the pot with the carrots and celery and cook till they are clear. Add one 12 oz can of diced tomatoes, and 3 cans chicken broth. Bring to a boil and add the salmon shrimp and Quinoa. Pepper to taste. The cool thing about this soup is that you can add ANY veggies you like! I would have put in zukes in many colors too. Yummy! You can drop the fish too and still have a very savory soup for vegetarians. Plus the Quinoa adds protein! Also substitute veggie broth, or fish stock for veggitarians or a more fishy taste. The salmon is pretty fishy in this soup, so I put the chicken broth in to cut that down a bit. makes 16 1.5 cup servings (give or take) Number of Servings: 16Recipe submitted by SparkPeople user LAURELMERZ.

The nutritional information for Fish and fennel quinoa soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 193.5

• Total Fat: 7.0 g
• Cholesterol: 68.4 mg
• Sodium: 465.4 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 2.3 g
• Protein: 22.0 g

The dietary needs meet for Fish and fennel quinoa soup is Gluten Free