A Simple Fish Soup
This soup is both very simple to make and cheap and perfect mid week, especially when you have a bit of cooked leftover fish in the fridge. This is a recipe from a book called The Soup Bible. I love soups, especially when they are quite strong in flavour and warm since we often have cold winter days in Iceland. When I sit with a warm bowl filled with a wonderful soup I become very, very happy. I actually don't understand cold soups at all and I get nervous when offered one since my brain is wired to eat hot soups only ha ha. Am I drinking a veggie salsa? A dip for chips? Is it a drink? I know I know....I am a strange woman. This soup is perfect for those who are gluten and/or lactose intolerant since it doesn't contain any milk, cream or wheat. I think that the perfect name for this soup would be " The really, really cheap and non-fancy soup, perfect for mid week fish leftovers" but it might be a tad too long!
You will need a hand blender (or a food processor/blender) to make this recipe.

A very simple fish soup, perfect for mid week
This recipe is:
- Egg free
- Gluten free
- Nut free
This recipe is easy to make:
- Lactose (dairy) free
A Simple Fish Soup
Ingredients
- 1 small onion, peeled and chopped finely
- 1 carrot (50 grams (1¾ oz)), peeled and chopped finely
- 175 grams (6¼ oz) sweet potato, peeled and chopped finely
- 1 tablespoon coconut oil
- 2-3 yeast free vegetable stock cubes
- 3 tablespoons fish sauce (Nam Plah)
- 1 teaspoon oregano
- ½ teaspoon ground cinnamon
- 800 millilitres-1 litre (28-34 flluid oz) water
- 175 grams (6¼ oz) white fish such as haddock, cod or halibut (it's best to buy the fish already scaled and trimmed of bones
- 75 millilitres (2¾ fluid oz) skimmed milk (or light cream/oat cream)
Preparation
- Peel onion and chop coarsely.
- Wash and peel the 175 grams sweet potato and 1 carrot and chop coarsely.
- Heat 1 tablespoon coconut oil in the saucepan.
- Add the chopped onion and fry for 5 minutes or until fragrant. Add a couple of tablespoons water if needed.
- Add the chopped sweet potato, chopped carrot, 1 teaspoon oregano, ½ teaspoon ground cinnamon, 2-3 vegetable stock cubes, 3 tablespoons fish sauce and 800 millilitres water (28 fluid oz) into the saucepan.
- Turn the heat up and let simmer for 15 minutes.
- Add 175 grams white fish and let simmer for 7-10 minutes.
- The sweet potatoes should be quite soft by now.
- Let the soup cool down for 15 minutes.
- Use a hand blender and mix the soup for 1-2 minutes. The texture should be quite smooth. You can also blend the soup in batches in a food processor or blender.
- Add 75 millilitres milk or light cream/oat cream.
- Turn the heat up and let the soup simmer for 2-3 minutes.
- Add 200 millilitres (7 fluid oz) water if a thinner soup is desired.
Tips
- Serve with bread.
- If you are lactose intolerant you can use oat cream instead of the milk or light cream (available in health food stores and some grocery stores). I prefer it to regular light cream.
- The soup is even better the next day once the flavours have really settled. Pour the soup into plastic containers and re-heat the next day.
- For a thinner soup add more water or milk.
- If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
- You can use regular stock cubes instead of yeast free ones.
- You can use chicken or fish stock instead of vegetable stock.
- The soup can be frozen and reheated later.
- You can use leftover fish (instead of fresh) in the soup. Add the leftovers in step 12 and let simmer for 5 minutes.