If I’m in a full flare… This is my go-to.
The Broth is gut soothing and the fish is nice and light and doesn’t “sit” in the stomach.
You may want to consider omitting the broccoli and perhaps going for sweet potato instead, I personally don’t struggle with broccoli because I cook it so soft in this soup, but you do what works for you!
Ingredients:
1 fillet white fish, any white fish will do
2 slices fresh lemon
2 cups of broth
150g of broccoli, florets cut into small chunks (no stems)
1 small carrot, cut into small chunks
Fresh oregano, about 1/2 tablespoon
1/4 teaspoon turmeric (Antioxidant and is anti-inflammatory)
Pink Himalayan Salt to taste
Optional for added benefits: (add or leave out as you please depending on your taste)
1cm piece Ginger, shredded (anti-inflammatory, soothes cramping and pain and helps with nausea – great combo with turmeric)
Fennel seeds (helps with cramping and bloating)
Cardamom (helps cramping and pain)
Cloves (helps with cramping, bloating and nausea)
Cumin (helps digestion and reduces digestive discomfort)
Preheat your oven to 180C
Directions:
Line a small tray with bleach-free baking paper
Add your fish fillet,
A sprinkle of oregano
Salt and pepper
Top with the slices of lemon
Bake for about 15 to 20mins, depending on the thickness of your fish.
In a small pot, bring your broth to a simmer,
Add the rest of the ingredients and cook until all vegetables are soft and tender (you want them very soft)
Once cooked through transfer to a soup bowl and top with your fish.
Enjoy!
If you make this let me know what you think and if you made any adjustments please share them!