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Smoked haddock and leek soup recipe

The perfect pick-me-up to keep you well nourished through those dark winter months!

1y ago
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A beautifully light and delicious soup with strong fishy flavours and lots of vegetable goodness… The perfect pick-me-up to keep you well nourished through those dark winter months!

Smoked haddock and leek soup

The perfect pick-me-up to keep you well nourished through those dark winter months!

Total time30min
Serves4
MealDinner

Ingredients

  • 2 tsp oil
  • 3 sticks of celery, diced
  • 400g potatoes, cut into small cubes
  • 1 litre of vegetable stock
  • 2 bay leaves
  • 2 leeks, sliced into discs
  • 200g sweetcorn, tinned or frozen
  • 600g smoked haddock, skinned and cut into bite-sized chunks
  • 200ml Yeo Valley 0% fat natural yogurt
  • 1 small bunch of parsley, chopped

Instructions

  1. Gently heat the oil in a large saucepan,
 then add the celery. Cover and sweat for 
5 mins. Add the stock to the pan along with
 the potato and bay leaves and simmer for
 10 mins, until the potatoes are tender.
  2. Add the leeks, sweetcorn and haddock
 and a good grind of black pepper. Bring back 
to a simmer and cook for a further 5 mins 
until the fish is cooked through.
  3. Remove from the heat, stir in the yogurt and check the seasoning. Divide between 4 bowls and top with the parsley.

Recipe by

Yeo Valley

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Comments (1)

  • Soup is so underrated. Love it and love the sound of this recipe.

      1 year ago
1