Light Pollock Soup with Celery and Spinach
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
To increase the heartiness of the soup, you can add boiled potatoes 5 minutes before it's done.
Ingredients
- Water - 1½ l
- Pollock fillet - 17.6 oz
- Frozen spinach discs - 7.1 oz
- Celery stalk - 4 pieces
- Bay leaf - 3 pieces
- Turnips - 2 pieces
- Dried parsnip - 1 tablespoon
- Coriander essential oil - ½ teaspoon
- Allspice berries - to taste
- Lingonberry - to taste
- Vegetable Oil - to taste
- Parsley - to taste
- Salt - to taste
Step by Step guide
Step 1
Pour water or broth into a pot, add parsley root, bay leaves, coriander, and allspice, and place on the heat.
Step 2
Bring to a boil, let it simmer for 5 minutes, and remove the spices with a slotted spoon. You can strain the broth through a sieve.
Step 3
Finely chop the carrots and celery.
Step 4
Sauté them lightly in a small amount of oil and add to the broth.
Step 5
Cut the pollock fillet into small pieces.
Step 6
Salt the broth, add the pieces of fish, and cook the soup for 7 minutes.
Step 7
Add the spinach and, if desired, lingonberries or cranberries.
Step 8
Sprinkle the finished soup with chopped parsley.
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