Description
A quick and fresh soup featuring delicate white fish and seasonal spring vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only, sliced
- 2 cups vegetable broth
- 2 cups water
- 1 pound white fish fillets (cod or tilapia), cut into 1-inch pieces
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup fresh or frozen peas
- 1/2 cup new potatoes, peeled and diced small
- 1/4 cup fresh dill, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced leek and cook until softened, about 5 minutes. Do not brown.
- Pour in the vegetable broth and water. Bring the liquid to a simmer.
- Add the diced potatoes and cook for 8 minutes, or until they begin to soften.
- Add the asparagus pieces and cook for 3 minutes.
- Gently add the white fish pieces and the peas to the pot. Reduce heat to low and simmer gently for 4 to 6 minutes, until the fish is opaque and flakes easily. Avoid boiling to keep the fish tender.
- Remove the pot from the heat. Stir in the fresh dill and lemon juice.
- Season with salt and pepper to your preference.
- Ladle the soup into bowls and serve immediately.
Notes
- You can substitute halibut or snapper for cod or tilapia if desired.
- For a richer broth, use fish stock instead of vegetable broth and water.
- Add a splash of dry white wine with the broth for added depth of flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 65