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The cold weather has well and truly arrived, so this month I thought I’d offer a warming soup that is quick and easy to prepare. One of the great things about making soup is that you can use up oddments of ingredients that would not go very far on their own. This recipe can be adjusted according to what you may have lurking in your fridge or freezer. It is very comforting and nourishing, without being at all bland – although you could jazz it up with your favourite spices if you wanted. I have sometimes added mushrooms, or thrown in a few prawns. But I do recommend including the sweetcorn - it provides a lovely contrast to the soft, creamy texture.


  • 1 onion, peeled and halved
  • 15g butter
  • 2 medium potatoes, peeled, preferably waxy rather than floury
  • 1 small leek, or half a large one
  • 1 mug of water
  • 1 mug of milk
  • 1 teaspoon Marigold bouillon powder or a fish stock cube
  • Half a mug of sweetcorn, frozen or tinned
  • A handful of roughly chopped green leafy vegetables - spinach, chard or watercress
  • 100-200g skinless fish fillets, (smoked if you like) or
  • fish pie mix, defrosted if frozen
  • 1 heaped tablespoon crème fraiche, Greek yoghurt or cream
  • 1 heaped tsp cornflour
  • 1-2 tsp fish sauce (optional)
  • Salt and pepper
  • 1 tsp lemon or lime juice
  • Chopped fresh herbs – parsley, chives or dill


Slice the onion very finely into half-moons. Melt the butter in a saucepan and add the onion. Stir over low heat and allow it to soften slowly without browning.

While the onion slices are softening, cut the potatoes in half and then into very thin slices. Add to the pan, and combine with the onion.

Trim the top of the leek and slice lengthways through the green part. Hold upside down under the cold tap to rinse away any mud between the leaves. Slice finely and stir into the potatoes and onions, letting it soften but not brown.

Pour the milk and water over the vegetables, raise the heat and bring to the boil. Then stir in the bouillon or fish stock, lower the heat and simmer for a few minutes, until the potatoes are cooked.

Add the vegetables to the pan and cook for a few minutes.

Meanwhile cut the raw fish into 1cm chunks. Add to the pan, stir gently and bring back to a simmer for a couple of minutes.

In a small bowl, combine the cornflour and crème fraiche or yoghurt, mixing well to remove any lumps. Stir it into the soup and bring back to the boil – it will thicken the soup slightly. Taste the soup, adding pepper and fish sauce/salt and lemon/lime juice as required.

Sprinkle with the chopped herbs and serve with crusty bread.

Posted in Erika’s Kitchen on Jan 01, 2022