4 servings / 60 min
Prep 35 min / Cook 25 min
1 tbsp (15 mL) butter or vegetable oil
1/2 tsp (2 mL) turmeric
1 small leek, white part only, minced
1 small fennel bulb, diced, with leaves set aside
1 garlic clove, chopped
2 tbsp (25 mL) flour
1 cup (250 mL) low-sodium vegetable broth
4 cups (1 L) 1% milk
1 lb (500 g) white fish, skinned and cubed
10 oz (227 g) bag of fresh spinach, stems removed, and coarsely chopped
Pepper to taste
- In a saucepan, melt butter over medium heat. Add turmeric, leek, fennel bulb, garlic and cook for 8 minutes without letting mixture brown.
- Add flour and cook 1 minute, stirring. Add broth and milk and bring to a boil. Season fish and add to soup.
- Simmer partially covered for 10 minutes at medium low. Add spinach and fennel leaves.
- Adjust seasoning and continue cooking another minute. Serve nice and hot.
Nutritional Information per serving (1 of 4)
- Calories 277
- Protein 27 g
- Total Fat 8 g
Saturated Fat 4 g
Cholesterol 71 mg
- Carbohydrates 26 g
Fibre 4 g
Sugars 16 g
Added sugars 0 g
- Sodium 542 mg
- Potassium 1214 mg