Smoked trout and bean soup

Cooking Fish Smoked trout and bean soup

This hearty winter soup is full of the goodness of beans and the gentle flavour of smoked trout.

Lables: High fibre Low fat Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Remove skin and bones from trout. Break flesh into pieces. Set aside. Preheat oven to 190°C. Place lavash on a baking tray. Cook for 3 to 4 minutes or until crisp. Allow to cool. Break into large pieces.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 2 to 3 minutes or until tender. Increase heat to high. Stir in tomatoes, stock and potatoes. Bring to the boil. Reduce heat to medium. Cover. Cook for 5 minutes or until potatoes are just tender.
  3. Add green beans and bean mix. Simmer for 3 minutes or until green beans turn bright green. Remove from heat. Gently stir in trout. Season with pepper. Ladle soup into serving bowls. Sprinkle with coriander. Serve with lavash.

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2 smoked trout pieces
2 pieces lavash bread
1 tbsp olive oil
1 red onion, chopped
1 red capsicum, chopped
400g can diced tomatoes
6 cups reduced-salt vegetable stock
350g chat potatoes, cut into 2cm pieces
150g green beans, trimmed, cut into 2.5cm lengths
2 x 420g cans four bean mix, drained, rinsed
2 tbsp coriander leaves, chopped

Adv

Autors
Preparation time
25
Cooking time
16
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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