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Hearty fish soup with spinach

A flavourful, satisfying, bone-loving soup
Recipe provided by Dairy Farmers of Canada ©
Bowl of creamy fish soup with spinach served with bread
4 servings / 60 min 

Prep 35 min / Cook 25 min

Ingredients
  • 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

Directions
  1. In a saucepan, melt butter over medium heat. Add turmeric, leek, fennel bulb, garlic and cook for 8 minutes without letting mixture brown.
  2. Add flour and cook 1 minute, stirring. Add broth and milk and bring to a boil. Season fish and add to soup.
  3. Simmer partially covered for 10 minutes at medium low. Add spinach and fennel leaves.
  4. 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