Ingredients
Scale
- 2 cans tuna, drained
- 4 cups fish stock
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 carrot, sliced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 avocado, diced
- 1 tablespoon olive oil
- 2 teaspoons cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat; sauté onions and garlic until translucent.
- Add tomatoes, carrots, and bell pepper; cook until softened.
- Pour in the fish stock and bring to a boil.
- Add the tuna and simmer for 10 minutes.
- Season with salt and pepper, add cilantro just before serving.
- Serve hot with diced avocado on top.
Notes
- For a spicier soup, add some chopped jalapeño.
- Serve with rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Ecuadorian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg