Vegetable Cod Soup
Dive into the comforting flavors of this Vegetable Cod Soup, a wholesome and hearty dish that combines tender cod fillets with a medley of vibrant vegetables in a savory broth. Perfect for a cozy weeknight dinner, this soup is packed with nutritious ingredients like carrots, zucchini, and potatoes, simmered in aromatic vegetable stock with hints of thyme and garlic. The cod gently poaches in the flavorful broth, becoming irresistibly flaky and moist. Brighten every bowl with a sprinkle of fresh parsley and a squeeze of lemon for a zesty finish. Ready in just 45 minutes, this one-pot wonder is not only easy to make but also a healthy, gluten-free recipe that will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 large potato, peeled and cubed
- 1 medium zucchini, diced
- 14 ounces canned diced tomatoes
- 4 cups vegetable stock
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound cod fillets, cut into 2-inch pieces
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 lemon lemon wedges (optional, for serving)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, carrots, and celery, and cook for another 3-4 minutes until the vegetables begin to soften.
Add the cubed potato, diced zucchini, and canned diced tomatoes (with their juice). Stir to combine.
Pour in the vegetable stock and add the bay leaf, dried thyme, salt, and black pepper. Stir well and bring the soup to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the potatoes are tender.
Gently add the cod fillet pieces to the soup. Simmer for 5-7 minutes, or until the cod is opaque and flakes easily with a fork.
Remove the bay leaf from the soup and discard.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 5688 mg | 247% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 40.7 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 516 mg | 40% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 6849 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
