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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
Instructions
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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