Carrot soup with pike perch

Carrot soup with pike perch

Total: 45 Min. | Active: 45 Min.
Low Carb
Nutritional value / people: 225 kcal
, Fat: 8 g
, Carbohydrate: 11 g
, Protein: 21 g


4 people


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1tbsp olive oil
1 onion, thinly sliced
500g Pfälzer carrots, cut into small pieces
3dl white wine (e.g. Valais AOC Bibacchus Muscat 2016)
4dl vegetable bouillon
salt and pepper to taste


1tbsp olive oil
4 pike-perch fillets (each approx. 100 g)
1tbsp lemon juice
½tsp salt
a little pepper
3tbsp parsley, finely chopped
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How it's done


Heat the oil in a pan. Sauté the onion and carrots. Pour in the wine and stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Blend the soup, season, cover and keep warm.


Remove any bones from the fish fillets with tweezers. Heat the oil in a non-stick frying pan. Drizzle the fish fillets with lemon juice, season, fry for approx. 2 mins. on each side. Arrange the fish fillets on top of the soup, sprinkle with parsley.

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