This delicious soup makes a highly nutritious lunch rich in phosphorus & selenium. Phosphorus builds healthy bones and teeth. Selenium is an antioxidant mineral that helps combat free radicals, the rogue molecules that can damage your DNA. Haddock is also a great source of vitamins B6 and B12, and magnesium.
2 potatoes – keep the skin onto to boost the fibre content
1 leek – or substitute with another onion
2 cloves of garlic
1 tbsp olive oil
1 litre of chicken stock – or vegetable is good
4 bay leaves
Couple of sprigs of fresh thyme
2 tbsp natural yogurt
Black pepper to season
2 smoked haddock fillets
200 ml almond milk
Fresh chives to serve
- Finely chop the onion and leek and fry in the olive oil until translucent. Add the crushed garlic and cook for 1 – 2 minutes
- Add the peeled, chopped celeriac, chopped potatoes, and stir. Add the stock and bring to the boil and simmer for 25 minutes until the vegetables are tender
- In the meantime, poach the smoked haddock fillets in the milk with the bay leaves and thyme, for 2 – 5 minutes depending on thickness until cooked through and they flake easily. Remove from skin and flake.
- Blitz the soup with a stick blender or in a liquidiser and return to the pan
- Stir in 1 tbs of yogurt, season and reheat
- Pour into four warmed bowls, top each with a small dollop of yogurt and a portion of the flaked smoked haddock, sprinkling of chopped chives and serve
This is a delicious main meal soup, perfect on its own, or with a chunk of wholegrain bread on the side. You could add a handful of frozen peas at the reheat stage for a bit of extra colour and if you like a bit of heat, a sprinkling of crushed chili flakes with the chives works well for a change. If you can’t get the smoked haddock, or fancy something different, a crumbling of feta cheese instead is good too.