Potato and Fish Soup HT SP 45mins
1 - 2 Hot
Fish Vegetable Vegetables Soup Gluten Wheat Free Eggless
tbsp Olive Oil
½ Onion, chopped
100g/4oz Sweet Potato, peeled & cubed
1 Small Carrot, chopped
300/10fl.oz. Fish or Vegetable Stock
50g/2oz skinless White Fish Fillets, cut into pieces
½ teaspoon freshly chopped Oregano
60ml/2fl.oz. Single Cream or Crème Fraîche
Heat the oil in medium saucepan, add the onion and sauté until softened.
Add the sweet potato and carrot and cook, stirring, for 2 minutes then add the stock,
bring to a boil, cover and simmer gently for 20 minutes or until the potato is
Liquidise in the pan using a hand blender or allow the soup to cool a little then transfer to a blender or food processor and
process until smooth.
Return the mixture to the pan, add the fish and oregano, bring to the boil
then reduce the heat, cover and simmer for 5 minutes or until fish is
Stir in the cream and continue to simmer, stirring all the time, until soup is
heated through. Do not boil.
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