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
Continue After Advertisement
Ingredients
-
4
cod fillets about 1 1/2 pounds, thawed
-
3 cups
yams, peeled & cubed
-
1 cup
white onion, diced
-
1 cup
celery, diced
-
2 tablespoons
minced garlic
-
2 tablespoons
extra virgin olive oil
-
1 cup
water
-
3 cups
vegetable broth
-
2 tablespoons
tomato paste
-
1 1/2 cups
diced tomatoes
-
1/4 teaspoon
salt
-
1/2 teaspoon
pepper
-
1 1/2 teaspoons
thyme
Directions
-
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.
-
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.
-
Stir cod with salt, pepper and thyme into the pot and cook another 4-5 minutes.
Transfer to a bowl and enjoy!
See what other Food52ers are saying.