Chicken soup
Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones
Haddock & sweetcorn soup
Serves 4
Easy
Prep:
Cook:
Make this creamy soup more substantial by serving with ham & mustard tartines
Skip to ingredients
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- 3 medium potatoeschopped
- 600ml full-fat milk
- 500ml hot fish stock
- 400g skinless smoked haddockfillet, cut into large chunks
- 200g broccolichopped
- 2 x 198g cans sweetcorndrained
- squeeze lemon juice
- 2 spring onionsthinly sliced
Nutrition: per serving
- kcal360
- fat8g
- saturates4g
- carbs43g
- sugars16g
- fibre4g
- protein31g
- salt3.63g
Method
step 1
Put the potatoes into a large saucepan with the milk and stock. Bring to the boil, then simmer for about 10 mins until tender. Mash some of the potatoes into the liquid.
step 2
Stir in the haddock and broccoli, then simmer for 5 mins until the fish is flaky and the broccoli is just tender. Stir in the sweetcorn and lemon juice, then warm through. Scatter over the spring onions to serve.
