First course

Cold Spinach and Trout Fillet Soup

Name: Cold Spinach and Trout Fillet Soup
Total time: 33 min
Ingredients: 3 piece Fennel bulb; 142 g Trout fillet; 1 bunch Spinach; 1 bunch Kale; 1 bunch Parsley; 5 g Sea salt; 6 g Star anise; 29 ml Avocado oil; 69 ml Chicken stock

by Andrii M.

Cooking time33 min

Calories821 kcal / portion

Creation dateJul 29, 2026

Rating

Avocado oil29 ml256 kcal
Chicken stock69 ml25 kcal
Fennel bulb3 piece214 kcal
Kale1 bunch53 kcal
Parsley1 bunch18 kcal
Sea salt5 g0 kcal
Spinach1 bunch35 kcal
Star anise6 g20 kcal
Trout fillet142 g200 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cold bowl built around spinach and trout fillet, simmered with fennel bulb and kale in a fragrant chicken stock. 1. Warm avocado oil in a large pot and sweat fennel bulb and kale with spinach until softened. 2. Add the trout fillet and cook until lightly browned. 3. Pour in the chicken stock, season with sea salt and star anise, and simmer for 33 minutes. Finish with parsley and serve piping hot.

Allergens

Fish