Serves: 4 – 6

Preparation Time: 15mins

Cooking Time: 30mins

Ingredients:

1 Tbsp olive oil
2 leeks, thinly sliced
½ tsp smoked paprika
500g potatoes, peeled and chopped
1.5 litres chicken stock (salt reduced)
½ cup quinoa
300g smoked fish fillet (trout or mackeral), skin removed and broken into large pieces
1 Tbsp chopped fresh coriander
1 Tbsp lime zest

Method:

1. Heat the oil in a large pan, add the leek and cook over a medium heat for 5 minutes or until soft and golden.
2. Add the paprika and potatoes and cook until the potato starts to soften. Stir in the stock and bring to boil. Add the quinoa and boil for 20 minutes or until the potato and quinoa are soft.
3. Add the smoked fish, season with sea salt and pepper and cook for 5 minutes or until heated through.
4. Combine the coriander and lime zest in a bowl. Divide the soup between serving bowls, swirl through the zesty herb mix and serve.

Nutrition Information per serve (based on 4 serves per recipe): Energy 1489kJ, Protein 28g, Total Fat 10g, Saturated Fat 2g, Carbohydrates 37g, Fibre 5g, Sodium 1022mg

Recipe kindly provided by Jody Vassallo (http://www.jodyvassallo.com/).