Artichoke spinach soup with roasted sesame fish

Louis Ramirez
very easy
5 1
45 mins
45 mins


Servings: 4
  • 1 can(s) (425 ml/ 240 g = 5-7 pieces) Artichoke hearts
  • 250 g young spinach
  • 1 medium onion
  • 1 Garlic clove
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 750 ml Vegetable broth
  • 8-10 Stem(s) Mint
  • 7-10 Tbsp grated zest of 1 organic lemon
  • 75 g ripened cream
  • 1 (approx. 6 g) heaped Tsp cornstarch
  • 3 TABLESPOONS Lemon juice
  • 350 g Fish fillet (e.g. ling fish fillet)
  • 20 g Sesame seed hulled
  • 10 g Flour


  1. 1

    Drain the artichokes and quarter them. Wash, sort and drain the spinach. Peel onion and garlic. Chop onion finely, chop garlic

  2. 2

    Heat 1 tablespoon of oil in a saucepan and sauté the onions and garlic. Add artichokes and spinach, steam briefly until it collapses and season with a little salt and pepper. Pour in broth, bring to the boil, cover and simmer for about 5 minutes

  3. 3

    Wash the mint, shake dry and pluck off the leaves, except for something to garnish. Cut the mint into strips, add to the soup and puree everything finely. Add half of the lemon zest to the soup. Mix sour cream and starch, also stir into the soup and bring to the boil again briefly. Season to taste with approx. 1 tbsp. lemon juice

  4. 4

    Cut the fish fillet into small cubes, sprinkle with approx. 2 tbsp. lemon juice and sprinkle with salt. Mix sesame and flour and turn the fish in it. Heat 1 tablespoon of oil in a large, coated pan and fry the fish in it until golden brown while turning

  5. 5

    Arrange the soup in bowls, spread the fish on top and sprinkle with the remaining lemon peel. Garnish with mint

Nutrition Facts

270 kcal
19 g
10 g
23 g