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Student Sweet Potato and Fish Soup   HT  SP 45mins


Serves 1 - 2   Hot   Fish   Vegetable  Vegetables Soup   Gluten Wheat Free  Eggless


1 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




1. Heat  the oil in medium saucepan, add the onion and sauté until softened.


2. 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 cooked. 


3. 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. 


4. 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 just cooked. 


5.  Stir in the cream and continue to simmer, stirring all the time, until soup is heated through. Do not boil. 





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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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