Carrot soup with pike perch

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 225 Kcal, 21g Protein, 11g Carbohydrates, 8g Fat


  • Soup
  • 1 onions, thinly sliced
  • 500 g Pfälzer carrots, cut into small pieces
  • 1 tbsp olive oil
  • 3 dl white wine (e.g. Valais AOC Bibacchus Muscat 2016)
  • 4 dl vegetable bouillon
  • salt and pepper to taste
  • Fish
  • 1 tbsp olive oil
  • 4 pike-perch fillets (each approx. 100 g)
  • 3 tbsp parsley, finely chopped
  • 0.5 tsp salt
  • a little pepper
  • 1 tbsp lemon juice

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  • Soup

    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.
  • Fish

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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