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Pick-Me-Up Smoked Haddock and Leek Soup

December 4, 2018 4 Comments

Those who follow me on social media will know I have been laid low with a bug (and this is so unusual since WLS) so after a few days of fluids only I am ready for something a little more sustaining – but not too heavy.

This is a beautifully light and delicious soup I’ve made with strong fishy flavours (since I’m aching for something with gusto) and lots of vegetable goodness. It is a main meal soup though so hearty enough to serve for lunch or dinner.

I have used sweetcorn but you can use peas or frozen edamame beans instead if you prefer. Likewise, I have used white potatoes (because I had them to hand) but you could use sweet ones instead.

I think this is also a good soup for the pureed and soft food stage of eating after surgery (what I call the Amber stage) because it can be pureed to a smooth or chunky consistency in a food processor or blender, or simply fork mashed to an acceptable texture for your pouch.

 

PICK-ME-UP SMOKED HADDOCK AND LEEK SOUP

Ingredients

METRIC/US

low-fat cooking spray or mist

3 sticks/stalks celery, finely chopped

400 g/14 oz potatoes, scrubbed or peeled and diced

1 litre/4¼ cups vegetable stock/bouillon

2 bay leaves

2 leeks, cleaned, trimmed and sliced into discs

200 g/generous 1 cup canned or frozen sweetcorn

600 g/1¼ lb smoked haddock, skinned and cut into bite-sized chunks

salt and freshly ground black pepper

200 ml/¾ cup fat-free natural yogurt ( I used Yeo Valley 0% Natural Yogurt)

chopped parsley to garnish

 

Method

  1.  Generously spritz a large pan with low-fat cooking spray or mist. Heat, add the celery, cover and cook for 5 minutes.
  2.  Add the potatoes, stock/bouillon and bay leaves and cook for 10 minutes or until the potato is tender.
  3.  Add the leeks, sweetcorn, haddock and salt and pepper to taste. Bring back to a simmer and cook for a further 5 minutes or until the fish is cooked and opaque.
  4.  Remove from the heat, remove and discard the bay leaves, and stir in the yogurt. Check and adjust the seasoning if necessary.
  5.  Serve hot or warm sprinkled with chopped parsley.

 

SERVES 4

WLS PORTION: ¼-½

 

CALORIES PER PORTION: 305

PROTEIN: 37.2 g

CARBOHYDRATE: 33.9 g

FAT: 2.5 g

 

Image courtesy of www.yeovalley.co.uk

 

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Tags: leeks, smoked haddock, soup, sweetcorn Categories: Amber bariatric recipes, Green bariatric recipes, Recipes, Seasonal Food

Reader Interactions

Comments

  1. Patsy pepe says

    December 4, 2018 at 10:53 am

    Haddock looks wonderful, I’m going straight out to buy celery & leeks for the pureed stage after op. Thank you so much. Xxx Patsy Pepe

  2. CAROL says

    December 4, 2018 at 10:58 am

    So glad you like the sound of it. It was just the pick-me-up I needed! Carol x

  3. Sandra Edwards-Fenton says

    January 20, 2019 at 9:30 pm

    Would you be able to freeze this

  4. CAROL says

    January 21, 2019 at 8:16 am

    Yes you could freeze but before adding the yogurt. Reheat once defrosted and then stir in the yogurt for best results. C x

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