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
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
- Generously spritz a large pan with low-fat cooking spray or mist. Heat, add the celery, cover and cook for 5 minutes.
- Add the potatoes, stock/bouillon and bay leaves and cook for 10 minutes or until the potato is tender.
- 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.
- Remove from the heat, remove and discard the bay leaves, and stir in the yogurt. Check and adjust the seasoning if necessary.
- Serve hot or warm sprinkled with chopped parsley.
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