Type of cooking:
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Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (for 2 people) :
-1 tablespoon light olive oilMethod: Heat the oil in a soup pot, add the onions and saute gently until soft (don’t let them brown).
-2 large onions, peeled and finely chopped/sliced
-1 x 400g tin haricot/cannellini beans, drained and rinsed
-650ml chicken, fish or vegetable stock (we use chicken)
-A good pinch of saffron powder
-250g smoked haddock fillet (preferably un-dyed), skinned and roughly chopped
-A handful of fresh parsley leaves, finely chopped
Add the beans, chicken stock and saffron powder, bring slowly to the boil, reduce the heat and simmer for 15 minutes or until the onions are cooked through.
Add the smoked haddock and continue to simmer for a further 5 minutes.
Choose your texture; either blitz thoroughly in a liquidiser/food processor and pass through a sieve before returning to a clean pot or give the soup 4 or 5 good circular blasts in the pot with a hand blender to give a nice chunky texture.
Top with the parsley before serving.
Calorie Content: 275cals.