Recipes: Haddock & sweetcorn soup

Make this creamy soup more substantial by serving with ham & mustard tartines

Ingredients

3 medium potatoes , chopped
600ml full-fat milk
500ml hot fish stock
400g skinless smoked haddock fillet, cut into large chunks
200g broccoli , chopped
2 x 198g cans sweetcorn , drained
squeeze lemon juice
2 spring onions , thinly sliced

1. Put the potatoes into a large saucepan with the milk and stock. Bring to the boil, then simmer for about 10 mins until tender. Mash some of the potatoes into the liquid.
2. Stir in the haddock and broccoli, then simmer for 5 mins until the fish is flaky and the broccoli is just tender. Stir in the sweetcorn and lemon juice, then warm through. Scatter over the spring onions to serve.

Crispy ham & mustard tartines
Heat oven to 200C/fan 180C/gas 6. Cut 4 mini pitta breads in half lengthways, then bake for 15 mins until crisp. Mix together 5 tbsp soft cheese and ½ tbsp Dijon mustard, spread over the pittas, then top each with ½ slice ham.

NUTRITION PER SERVING:

360 kcalories, protein 31g, carbohydrate 43g, fat 8 g, saturated fat 4g, fibre 4g, sugar 16g, salt 3.63 g 

source: bbcgoodfood.com

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