WHAT YOU'LL NEED
- 4 cloves garlic, chopped
- 1 pc onion, chopped
- 2 stalks celery, chopped
- 1 pc carrot, chopped
- 1 1/2 cups Maya-maya fillet, cleaned
- 1/4 kilo tahong, cleaned
- 4 cups water
- 2 pcs Knorr Shrimp Broth Cubes,
- pinch kasubha
- 2 tbsps cornstarch, dissolved in 1/2 cup water
- 5 pcs onion leeks, sliced
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
0.7g
Energy (kJ)
172kJ
Energy (kcal)
41kcal
Carbohydrate incl. fibre (g)
9.5g
Carbohydrate excl. fibre (g)
8.2g
Sugar (g)
2.2g
Fibre (g)
1.3g
Fat (g)
0.1g
Saturated fat (g)
0.0g
Unsaturated fat (g)
0.1g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.0g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
28mg
Salt (g)
0.07g
Vitamin A (IU)
2638IU
Vitamin C (mg)
4.2mg
Calcium (mg)
24mg
Iron (mg)
0.20mg
Potassium (mg)
148mg
Total
2.9g
688kJ
164kcal
38.0g
33.0g
8.7g
5.1g
0.4g
0.1g
0.2g
0.0g
0.2g
0.0g
0mg
114mg
0.28g
10553IU
16.7mg
94mg
0.82mg
590mg
Let's Get Cooking
- 1 Begin by getting your pan nice and hot over medium heat. Pour some oil and saute garlic, onion, celery and carrots. Gently add fish fillet and tahong before pouring in the water. Drop the Knorr Shrimp Broth Cubes and bring to a boil.
- 2 Remove or skim foam off the top of soup. Then stir in kasubha and dissolved cornstarch.
- 3 Simmer for a few minutes and place seafood in a bowl and be ready to garnish with onion leeks. Seafood Vegetable soup will surely perk up your day, its filling and comforting.