Fish soup with courgette

Fish soup, made with tender pollock (or any other white fish you like), soft potatoes, fresh courgettes, and fragrant leeks, is a simple, wholesome meal that comes together in no time.

The combination of ingredients is not just tasty. It’s packed with nutrition, too. Pollock is a lean, protein-rich fish that’s gentle on the stomach and full of omega-3s. Leeks bring fibre, vitamin K, and antioxidants that support heart health. Courgettes are hydrating, light, and full of vitamin C and potassium, while potatoes add comfort, energy, and vitamin B6. Together, they create a flavorful, nourishing soup that’s perfect for a light lunch, weeknight dinner, or anytime you need something cosy and satisfying.

Simple, tasty, and bursting with healthy goodness, this soup proves that easy meals can still be amazing!

Ingredients: (for 4 portions)

• 1 courgette (zucchini)
• 2 medium tomatoes
• 2 medium pieces of fish (I used pollock, but you can use any white fish you like)
• 400 g potatoes
• 2 teaspoons smoked paprika (spicy or sweet to your taste)
• 1 leek
• 3 garlic cloves
• 1 vegetable or fish stock cube
• 150 ml coconut milk
• Salt and pepper, to taste
• 1 tablespoon butter
• A little sunflower oil
• 1 litre boiling water
• Spice mix: ½ teaspoon turmeric, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon chili paprika, a pinch of cinnamon, a pinch of nutmeg, a pinch of ground ginger

Preparation:

In a bowl, mix the stock cube and the boiling water. Stir well and set aside.

Wash, peel, and chop the vegetables as shown in the image below.

Peel and cut the potatoes into cubes, then place them in a pot of water and bring to a boil. Cook for about 15–20 minutes, or until the potatoes are tender.

In a large, deep pot, heat a little oil. Once hot, add the leek and cook for 3–4 minutes, until it starts to soften. Add the courgette, garlic, and spices, stirring well, and cook for another 2–3 minutes. Pour in the prepared stock, add the tomatoes and coconut milk, season with salt and pepper to taste, and stir well. Let the soup simmer for about 8-10 minutes.

While the vegetables are simmering, prepare the fish. Wash it and cut it into cubes. Heat the butter in a frying pan, and once melted, add the fish cubes. Add salt and pepper to taste and sear them on all sides for a few minutes until they turn a nice golden colour.

Once the soup is ready and the vegetables are cooked, drain the potatoes and add them to the soup. Stir well, then add the seared fish cubes along with any remaining butter from the pan. Finish with a sprinkle of fresh parsley, and your soup is ready to serve!

If you try the recipe, let me know how you liked it! 

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