Hearty Fish Soup with Spinach
A comforting fish soup made rich with butter and gently finished with milk for a smooth, creamy touch.
Preparation time
35 minutes
Cooking time
25 minutes
Yield
4 servings
Nutritional information
Energy
330 Calories
Protein
30 g
Carbohydrate
21 g
Fat
14 g
Fibre
2.2 g
Sodium
319 mg
Top 5 Nutrients
(% DV*)
Calcium
36 % / 465 mg
Vitamin B12
155 %
Vitamin A
62 %
Selenium
43 %
Folate
42 %
*percentage of daily value
Ingredients
- 2 tbsp (30 mL) butter
- 1/2 tsp (2.5 mL) turmeric
- 1 small leek, white part only, minced
- 1 small fennel bulb, diced, with leaves set aside
- 1 garlic clove, chopped
- 2 tbsp (30 mL) flour
- 1 cup (250 mL) sodium-reduced vegetable broth
- 4 cups (1 L) milk
- 1 lb (454 g) white fish, skinned and cubed
- 10 oz (227 g) bag of fresh spinach, stems removed, and coarsely chopped
- Salt and pepper to taste
Preparation
- In a saucepan, melt butter over medium heat.
- Add turmeric, leek, fennel bulb, garlic and cook for 8 minutes without letting mixture brown.
- Add salt and flour and cook 1 minute, stirring.
- Add broth and milk and bring to a boil. Season fish and add to soup. Simmer partially covered for 10 minutes at medium low.
- Add spinach and fennel leaves. Adjust seasoning and continue cooking another minute. Serve immediately.
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