Fresh & light chowder
Serves 4
Easy
Prep:
Cook:
There's no need for shop-bought soup with this quick and nutritious recipe
Skip to ingredients
- 100g smoked haddockfillets and 100g unsmoked, skin on
- 500ml skimmed milk
- 500ml vegetable stock
- 2 thymesprigs
- 1 tsp vegetable oil
- 1 onionfinely chopped
- 1 garlic clovefinely chopped
- 1 leeksliced
- 1 large sweet potatodiced
- 200g can sweetcornin water, drained
- 50g red lentils
- small handful parsleychopped
- crusty breadto serve
Nutrition: per serving
- kcal255
- fat3g
- saturates1g
- carbs40g
- sugars15g
- fibre5g
- protein20g
- salt1.09glow
Method
step 1
Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.
step 2
Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender – I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.
