Fresh & Light Chowder

There's no need for shop-bought soup with this quick and nutritious recipe

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  255

• Protein

  20g

• Carbs

  40g

• Fat

  3g

• Saturates

  1g

• Fibre

  5g

• Sugar

  15g

• Salt

  1.09g

Ingredients

• 100g smoked haddock fillets and 100g unsmoked, skin on
• 500ml skimmed milk
• 500ml vegetable stock
• 2 thyme sprigs
• 1 tsp vegetable oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 leek, sliced
• 1 large sweet potato, diced
• 200g can sweetcorn in water, drained
• 50g red lentils
• small handful parsley, chopped
• crusty bread, to serve

Directions

1. Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.
2. Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender-I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.

Categories: All Christmas, Healthy