600g smoked haddock
150g new potatoes - chopped
Sprinkle of parsley
500ml skimmed milk
500ml vegetable stock (2 cubes)
Finely chop the onion and leeks. Add to the pan with a squirt of one cal oil spray, cook for 5 minutes. Add in the sliced fish and cook for a further 2 minutes . Add the potatoes with the stock, milk and parsley and simmer gently for 20 mins. You can add the asparagus to the soup or cook separately and add when finished. Season with black pepper.
Approximate calories per serving 230
C 13g P30g F2g