In the kitchen with MyTrela

Cod, vegetable and coconut cream soup

Cod goes into a vegetable soup with tomato and fermented cucumber. Tomato purée, coconut cream and lemon juice complete it before adding parsley.

1 serving

Cod, vegetable and coconut cream soup — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh ingredients listed in grams as specified; measure other ingredients using the measure stated for each ingredient.

  • Carrot60 g
  • Onion35 g
  • Red tomato91 g
  • Fermented cucumber65 g
  • Cod200 g
  • Rapeseed oil10 g
  • Tomato purée30 g
  • Coconut cream30 g
  • Black pepper2 g
  • Lemon juice6 g
  • Parsley leaves36 g
  • Water300 mlAmount stated in the source instructions; without conversion to grams.

Preparation

  1. Dice vegetables. Fry carrot and onion in rapeseed oil, pour in 300 ml water, then add tomato and fermented cucumber.
  2. Dice cod and add to the soup. Cook briefly — the source gives no exact time. Continue cooking until the centre of the thickest cod piece reaches at least 63°C; check with a kitchen thermometer.
  3. Stir in tomato purée, coconut cream, the listed pepper and lemon juice. Finish by sprinkling with parsley.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.