Smoked Haddock & Vegetable Soup (low Cal)

Directions

1Thinly slice the following (I used my food processor):-

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31 Medium onion

41 Small leek

52 medium/large carrots

62 stalks of celery

74 medium Potatoes

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9Place all the above vegetables into a 3.5L pot, season with salt (not too much) and black pepper to required taste.

10Add water to just below vegetable level.

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12Cook on HIGH for two hours, then on LOW for three hours.

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14Cut .5Kg Smoked Haddock Fillets into broad strips and place on top of the partly cookedvegetables.

15Mix 1 Tbsp cornflour (or more for a thicker/creamier liquid) with a small amount of the milk. Add to the pot.

16Sprinkle 4 tsp of the vegetable stock powder onto the ingredients, stir gently.

17Add approx one more pint of skimmed milk.

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19Submited by Donna Monk

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21Cook on high for 50-60 minutes, until fish is tender.

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23Result.....a soup and a main in one dish.

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25Note: this is my own recipe, adapted from memory from an old family favourite recipe.

26My version is more suitable for the weight conscious!