Smoked Haddock Kale Soup
Equipment
- Kitchen Knife
- large saucepan
- Measuring cups
- Wooden spoon
Ingredients
For the Soup Base
- 1 tablespoon Extra-Virgin Olive Oil
- 2 Shallots diced
- 3 Garlic Cloves crushed
- 1 large Baking Potato peeled and diced
- 350 ml Unsweetened Soya Milk
- 500 ml Water
- ½ teaspoon Ground Black Pepper
For the Kale and Haddock
- 300 g Kale stems removed and leaves shredded
- 300 g Smoked Haddock skinned and chopped
- ¼ teaspoon Kosher Salt
Instructions
Prepare the Soup Base
- Heat the extra-virgin olive oil in a large saucepan over medium heat.
- Add the diced shallots and crushed garlic.
- Cook for 3 to 4 minutes until softened without browning.
- Add the diced potato, unsweetened soya milk, and water.
- Season with the ground black pepper.
- Bring the mixture to a gentle boil.
- Reduce the heat and simmer for 5 to 6 minutes.
Add the Kale and Haddock
- Stir the shredded kale into the soup.
- Simmer for 10 to 12 minutes until the potato and kale are tender.
- Add the chopped smoked haddock.
- Simmer gently for approximately 2 minutes until the haddock is opaque and cooked through.
- Taste the soup before adding the kosher salt because smoked haddock is naturally salty.
- Divide the Smoked Haddock Kale Soup among four bowls.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the soup immediately with gluten-free bread, oatcakes, or a simple green salad. Its potatoes, kale, and smoked haddock make it substantial enough to serve as a complete lunch or light family dinner.Recipe Notes
Check the smoked haddock carefully for bones after removing the skin. Keep the soup at a gentle simmer after adding the soya milk to prevent it from separating. Add salt only after tasting because smoked haddock can contain a considerable amount of sodium.Variations
Replace the kale with spinach, spring greens, or Swiss chard. Unsweetened oat milk can replace the soya milk when a soy-free version is required, provided a certified gluten-free product is selected. Add sweetcorn, peas, or leeks for extra vegetables.Storage
Cool leftovers promptly and refrigerate them in an airtight container for up to two days. Reheat the soup gently until thoroughly hot without boiling it aggressively. Freezing is not recommended because the potato and soya milk may develop a grainy texture after thawing.Wine Advice
A crisp Sauvignon Blanc balances the smoky haddock and creamy broth. An unoaked Chardonnay is a softer alternative that complements the potatoes and fish without overpowering the kale.Nutrition values
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About Smoked Haddock Kale Soup
Smoked Haddock Kale Soup combines tender fish, potatoes, leafy kale, and unsweetened soya milk in a creamy dairy-free broth. The smoked haddock provides a rich savoury flavour, while the potatoes thicken the soup naturally. Kale adds colour, texture, and freshness, making this a satisfying lunch or family dinner.
This straightforward one-pot recipe is particularly suitable for colder days. It has the comforting consistency of a creamy fish chowder but does not require cream, butter, or flour. The soya milk keeps the broth light while softening the stronger flavour of the smoked fish.
Choosing Smoked Haddock
Smoked haddock is available naturally coloured or dyed yellow. Either variety can be used because the colour does not significantly affect the cooking method. Choose firm fillets with a clean smoky aroma and no dry or discoloured areas.
Remove the skin and carefully check the fish for bones before cutting it into bite-sized pieces. Smoked haddock is naturally salty, so avoid adding much salt at the beginning. Taste the finished soup first and season only when necessary.
Preparing the Kale
Curly kale and Tuscan kale are both suitable. Remove the thick central stems because they can remain tough even after simmering. Wash the leaves thoroughly, dry them, and shred them into manageable pieces before adding them to the saucepan.
Kale requires more cooking than delicate spinach, so it is added before the fish. Simmering it with the potato allows the leaves to soften while retaining some texture. Spinach can replace the kale, but it should be added during the final few minutes of cooking.
Creating a Creamy Dairy-Free Broth
Unsweetened soya milk creates a smooth broth without dairy products. Always select an unflavoured variety because sweetened or vanilla-flavoured milk is unsuitable for savoury soup. Keep the heat gentle after adding the milk to reduce the chance of separation.
The diced potato releases starch as it cooks and helps thicken the liquid naturally. Cut it into small, evenly sized cubes so it becomes tender within the stated cooking time. For another comforting potato dish, serve the soup alongside a small portion of our Creamy Potato Squash Mash.
Cooking the Fish Correctly
Add the chopped haddock only after the potato and kale are tender. Small pieces need approximately two minutes at a gentle simmer. The fish is ready when it becomes opaque and flakes easily. Cooking it for too long can make its texture dry and firm.
Stir carefully after adding the haddock so the pieces remain intact. Avoid bringing the soup to a vigorous boil. Gentle cooking protects both the fish and the smooth consistency of the soya milk broth.
Serving Ideas
Serve the smoked fish and kale soup immediately in warmed bowls. Gluten-free bread, oatcakes, or a simple salad make suitable accompaniments. Our Zesty Marinated Vegetables provide a fresh contrast to the smoky, creamy flavours.
Garnish each bowl with chopped parsley, chives, black pepper, or a small drizzle of olive oil. A squeeze of lemon can brighten the fish without overpowering it. Sweetcorn, peas, or sliced leeks can be added when a more substantial soup is wanted.
Storage and Food Safety
Cool leftover Smoked Haddock Kale Soup promptly and transfer it to a covered container. Refrigerate it for up to two days. Reheat it gently in a saucepan until thoroughly hot, stirring occasionally without breaking up the fish.
Freezing is not recommended because the potato and soya milk may become grainy after thawing. Follow current FDA safe food-handling guidance when purchasing, storing, cooking, cooling, and reheating fish.
With its smoky haddock, tender kale, soft potatoes, and light dairy-free broth, Smoked Haddock Kale Soup delivers plenty of flavour in one warming bowl.