Do you need some wholesome, hearty food to get you through a cold and wintry January? This delicious soup, brought to you by Yeo Valley, is the ultimate comfort food to keep you warm and cosy. And, what's more, it’s super speedy to make and healthy to boot! Why not put that boot camp on hold for another few days and treat yourselves to a little soul food...?
Smoked Haddock and Leek Soup
Serves 4 / Prep Time 5 mins / Cooking Time 25 mins
Ingredients
2tsp oil
3 sticks of celery diced
400g potatoes cut into small cubes
1litre vegetable stock
2 bay leaves
2 leeks cut into disks
200g Sweetcorn, tinned or frozen
600g Smoked Haddock, skinned and cut into bite sized chunks
200ml 0% Yeo Valley Natural Yeogurt
Small bunch of parsley
What to do:
1. In a large saucepan gently heat the oil then add the celery, put the lid on a sweat for 5mins. 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 5mins until the fish is cooked through.
3. Remove from the heat, stir in the Yeogurt and check the seasoning then divide between 4 bowls and top with the parsley leaves.
Notes: For a change use half smoked haddock and half prawns.
