INGREDIENTS:

  • 300g/11oz skin­less, bone­less smoked had­dock fil­lets, cubed
  • 300g/11oz pota­toes, peeled & cubed
  • 1lt/4 cups se­mi skimmed/half fat milk
  • 1 tsp low fat olive ‘but­ter’ spread
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the pota­toes are ten­der and the fish is cooked through. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup. Com­bine well, sea­son and serve.
  3. You could blend all the soup if you pre­fer a smooth con­sis­ten­cy through­out.

SEE MORE:

 

Advertisements