Recipe by Ginny Sue
This is one of my favorite soups. It has everything going for it: it's delicious, easy to make and pretty healthy, too.
Top Review by Vina
I've been on a low carb diet, so was very excited to find this soup recipe. I made it the first time exactly to recipe and found it to be okay, but bland. I added some hot sauce and bouillon granules and liked it much better. This time I made it with chicken broth, 3 large cloves of garlic, and simmered it for 20 minutes before adding the fish. At this time I also added about 1/2 T of Louisiana hot sauce. I'm on my second bowl and loving every drop. This is my favorite low-carb recipe so far. Thanks, Ginny Sue!
- 1 tablespoon olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- 5 cups water
- 1⁄2 teaspoon salt
- 1 bay leaf
- 2 carrots, thinly sliced
- 1⁄4 head cabbage, thinly sliced
- 1 teaspoon garlic powder
- 1 1⁄2 lbs firm white fish fillets, cut into pieces (I usually use sea bass or orange roughy)
- 2 tablespoons chopped parsley (optional)
Directions See How It's Made
- Heat oil in large saucepan.
- Add onion and garlic and cook until tender, about 2 to 3 minutes.
- Add tomato sauce, water, salt, bay leaf, carrots and cabbage.
- Bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add fish and simmer 5 minutes or until fish is cooked.
- Garnish each serving with parsley, if desired.