Author Notes
A lighter alternative to the traditional creamy version. This exquisite spring soup made with simple & nutritious ingredients cooks in less than 30 minutes. A guaranteed crowd pleaser! —Megan Olson
Ingredients
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4
cod fillets about 1 1/2 pounds, thawed
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3 cups
yams, peeled & cubed
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1 cup
white onion, diced
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1 cup
celery, diced
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2 tablespoons
minced garlic
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2 tablespoons
extra virgin olive oil
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1 cup
water
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3 cups
vegetable broth
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2 tablespoons
tomato paste
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1 1/2 cups
diced tomatoes
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1/4 teaspoon
salt
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1/2 teaspoon
pepper
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1 1/2 teaspoons
thyme
Directions
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To a large pot add extra virgin olive oil and bring to a medium heat. Add onion, celery, garlic, tomato paste and cook until vegetables soften about 3-5 minutes.
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Next add water, broth, tomatoes and potatoes. Bring to a boil then reduce to low heat to simmer until potatoes are tender, about 10 minutes.
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Stir cod with salt, pepper and thyme into the pot and cook another 4-5 minutes.
Transfer to a bowl and enjoy!
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