Smoked Haddock Kale Soup
Smoked Haddock Kale Soup combines tender smoked fish, potatoes, shredded kale, and unsweetened soya milk in a creamy dairy-free broth. This warming one-pot soup makes a satisfying lunch or family dinner.
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
Serving: 1 bowl | Calories: 297 kcal | Carbohydrates: 29 g | Protein: 30 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 860 mg | Sugar: 5 g