Smoked Haddock & Vegetable Soup (low Cal)
1Thinly slice the following (I used my food processor):-
21 Medium onion
31 Small leek
42 medium/large carrots
52 stalks of celery
64 medium Potatoes
7Place all the above vegetables into a 3.5L pot, season with salt (not too much) and black pepper to required taste.
8Add water to just below vegetable level.
9Cook on HIGH for two hours, then on LOW for three hours.
10Cut .5Kg Smoked Haddock Fillets into broad strips and place on top of the partly cookedvegetables.
11Mix 1 Tbsp cornflour (or more for a thicker/creamier liquid) with a small amount of the milk. Add to the pot.
12Sprinkle 4 tsp of the vegetable stock powder onto the ingredients, stir gently.
13Add approx one more pint of skimmed milk.
14Submited by Donna Monk
15Cook on high for 50-60 minutes, until fish is tender.
16Result.....a soup and a main in one dish.
17Note: this is my own recipe, adapted from memory from an old family favourite recipe.
18My version is more suitable for the weight conscious!
Submitted by Donna Monk