Smoked Haddock & Vegetable Soup (low Cal)

Submitted by Donna Monk

Smoked Haddock & Vegetable Soup (low Cal)

No ratings yet
Serving: 4
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes


  • .5Kg Smoked Haddock fillets
  • 1 Medium onion
  • 1 Small leek
  • 2 medium/large carrots
  • 4 medium Potatoes
  • Salt & black pepper
  • Cornflour
  • Milk (I used skimmed, however the type of milk is optional)
  • Vegetable stock powder
  • A sprig of parsley to garnish (optional)


  • Thinly slice the following (I used my food processor):-
  • 1 Medium onion
  • 1 Small leek
  • 2 medium/large carrots
  • 2 stalks of celery
  • 4 medium Potatoes
  • Place all the above vegetables into a 3.5L pot, season with salt (not too much) and black pepper to required taste.
  • Add water to just below vegetable level.
  • Cook on HIGH for two hours, then on LOW for three hours.
  • Cut .5Kg Smoked Haddock Fillets into broad strips and place on top of the partly cookedvegetables.
  • Mix 1 Tbsp cornflour (or more for a thicker/creamier liquid) with a small amount of the milk. Add to the pot.
  • Sprinkle 4 tsp of the vegetable stock powder onto the ingredients, stir gently.
  • Add approx one more pint of skimmed milk.
  • Submited by Donna Monk
  • Cook on high for 50-60 minutes, until fish is tender.
  • Result.....a soup and a main in one dish.
  • Note: this is my own recipe, adapted from memory from an old family favourite recipe.
  • My version is more suitable for the weight conscious!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top