Kale and Zander Soup with Fennel
recipe

A refreshing and light fish soup combining the nutritional benefits of kale with the aromatic flavor of fennel.
Preparation time: 30 minutes
Serving size: 4

Ingredients:

- 300 g zander fillets
- 1 medium fennel bulb
- 1 onion
- 2 garlic cloves
- 1 liter fish stock
- 200 g kale
- 2 potatoes
- 100 ml cream (optional)
- Salt and pepper to taste
- Fresh dill for garnish

Instructions:

1. Peel and chop the onion and garlic. Peel and dice the potatoes. Slice the fennel.
2. In a pot, heat a little oil and sauté the onion and garlic until soft.
3. Add the fennel and potatoes to the pot, and sauté for a few minutes.
4. Pour the fish stock into the pot and let the soup simmer for about 10 minutes, until the potatoes are tender.
5. Add the zander fillets and kale to the soup, and let it simmer for another 5-7 minutes until the fish is cooked through.
6. Season with salt and pepper. If desired, stir in the cream.
7. Serve the soup garnished with fresh dill.

Nutritional Information (per serving):

- Calories: 320 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 4 g

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