Two QUICK fish soup recipes

Two Quick Fish Soup Recipes: Tasty, Healthy, and Full of Flavor

Preparation Time: 15-20 minutes
Cooking Time: 10-15 minutes
Servings: 2

On chilly winter days in Dublin, when the snow envelops us and makes us seek the comfort of a warm meal, soups become the perfect choice. I propose two simple yet special fish soup recipes, using accessible ingredients and quick preparation methods. These soups are not only delicious but also very healthy, ideal for moments when you want something warm and comforting in just 20 minutes.

### Recipe 1: Mushroom Soup with Tuna

Ingredients:
- 4 broccoli florets
- 1 carrot (sliced into rounds about 1 cm thick)
- 100 g fresh champignon mushrooms (you can double the amount for more flavor)
- 500 ml water
- 1 pouch of tuna with herbs (about 100 g)
- Dried herbs (oregano, basil)
- Salt and pepper (to taste)

Instructions:
1. Preparing the ingredients: Cut the broccoli into four, the carrot into rounds, and the mushrooms into quarters. This will help cook the vegetables evenly.
2. Boiling the vegetables: In a pot, add the 500 ml of water and bring to a boil. Add the broccoli, carrot, and mushrooms. Let it boil on medium heat for 12-14 minutes. This vegetable combination will create an interesting texture: the broccoli will be softer, while the carrot will remain firm.
3. Adding the tuna: After 12-14 minutes, add the pouch of tuna with herbs. Gently stir and reduce the heat to low. Let it simmer for another 3-4 minutes.
4. Seasoning: At this point, adjust the taste with salt and pepper, adding more pepper if you want a spicy flavor, perfect for cold weather.

### Recipe 2: Vegetable Soup with Sardines

Ingredients:
- 6 broccoli florets
- 2 carrots (sliced into rounds)
- 1 small parsnip (diced)
- 500 ml water
- 200 g canned tomatoes
- 1 can of sardines in their own juice (about 4 sardines, broken into 2-3 pieces)
- 1 egg (optional)
- Salt and pepper (to taste)

Instructions:
1. Preparing the vegetables: Cut the broccoli into four, the carrots into rounds, and the parsnip into cubes.
2. Boiling the vegetables: In a pot, add the 500 ml of water and bring to a boil. Add the broccoli, carrots, and parsnip. Let it boil for 12 minutes.
3. Adding additional ingredients: After 12 minutes, add the canned tomatoes and sardines. Let it simmer for another 3 minutes on low heat.
4. Enriching the soup: If you want a creamier texture, add a beaten egg in the last minutes of cooking, stirring well to incorporate it.

### Practical Tips:
- Using canned fish: Don't hesitate to use canned fish, such as tuna or sardines. They are a quick and accessible option that provides intense flavor and are more economical.
- Spices: If you want to enhance the soup's aroma, you can add dried herbs or even a mix of dried vegetables. Avoid chemical soup cubes; opt for organic options for a more natural taste.
- Serving: When serving, add a few drops of olive oil for an extra flavor boost. This will add an extra layer of aroma and make the soup more appealing.

These two quick fish soup recipes are perfectly adaptable, so feel free to experiment with ingredients you have on hand. Try them and enjoy a warm, healthy, and flavorful meal in just a few minutes!