Hearty Fish Soup with Spinach

Name: Hearty Fish Soup with Spinach
Yield: 4 Servings
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

Our dietitians' favourite

By Josée Robitaille

Prep: 35 min
Cooking: 25 min

Yields 4 Servings

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

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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 nice and hot.