Smoky autumnal evenings are great with a smoky soup. This is so nourishing, warm and flavoursome. Our soup is also creamy and herby, all you need in one hot bowl. Add crunchy croutons or custy bread and you'll be totally fulfilled.
Ingredients
- Smoked Basa fillets
- 2 yellow bell peppers seeded, cored and chopped
- 1 medium onion chopped into cubes
- 1 clove garlic minced
- 1 litre vegetable stock (vegetable oxo)
- 140 grams cream cheese
- 1 tbsp olive oil
- 1 tsp dried thyme & tumeric
- salt and pepper to taste
Garnish with croutons & fresh parsley chopped (optional)
Instructions
- Core, seed and roughly dice the bell peppers. Dice the onions and mince the garlic.
- Heat some olive oil in a medium sized pot over medium heat. Add the onions and sauté until translucent. Add the garlic and bell peppers and continue cooking until softened.
- Pour in the stock and add the salt, pepper, thyme and tumeric. Place the fish fillets on top
- Cover with a lid and bring to the boil. Leave to simmer until the vegetables are soft.
- Pour the ingredients in to a blender or use an immersion blender to mix it all into a smooth soup. Add the cream cheese and continue blending for a few minutes until the cheese is melted and completely dissolved.
- Season with salt and pepper to taste and serve with croutons and chopped fresh parsley.