- 2 tablespoons olive oil
- 2 leeks, thinly sliced
- 2½ cups celeriac, peeled and cut into small cubes
- 1 parsnip, diced
- 4 cups reduced-salt fish stock
- zest 1 lemon
- 1¼ cups unsweetened soy milk
- 330g tin sweet corn sweetcornXin water, drained
- 250g skinless and boneless salmon, cut into chunks
- 250g skinless and boneless white fish, such as haddock or cod, cut into chunks
- handful fresh chives, snipped
1 Heat the oil in a large saucepan over a medium heat, then add the leeks and fry gently for 5 min or until softened but not coloured. Add the celeriac and parsnip and cook for a further 1 min. Add the stock and lemon zest, then cover and simmer for 12–15 min until the vegetables are tender.
2 Using a slotted spoon, remove half the veg from the stock and set aside in a bowl. Transfer the remaining veg and stock to a blender or food processor and whiz until smooth. Return to the pan, then stir in the soya milk. Add the sweetcorn, fish and reserved vegetables.
3 Cover and gently heat for 3–4 min until the fish is just cooked, taking care not to let it boil. Sprinkle over the chives and some ground black pepper, then serve.
Nutrition Info (per serve)
Total fat 16.2g
–Saturated fat 2.8g
Dietary fibre 10.4g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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