Submitted by Donna Monk
Smoked Haddock & Vegetable Soup (low Cal)
Serving: 4
Ingredients
- .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)
Instructions
- 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!
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