As you may have noticed, I’ve been making a lot of soups lately. I do this partially because I sometimes feel a bit lazy, but I mostly do it because I think I may have an addiction to soup. Let’s not forget that you really can’t beat soup when it comes to saving money. I mean, I can make a huge pot for only a few dollars. Of course this totally depends on which ingredients the recipe calls for, but for so many of them, you don’t need to spend a lot of money. Especially during harvest season, such as it is now. Pumpkins, squash and all those other goodies are on sale.
The Recipe
While I won’t be preparing a harvest soup today, I can tell you that I didn’t spend a lot of money on the ingredients I used. I believe the most expensive item was the fish and even that wasn’t too bad at $4.99 a pound. It was a chowder mix of cod and a few other types of white fish.
This recipe includes so many ingredients that will fill you up and make you feel satisfied. From the fish to the corn to the potatoes, you won’t need to eat a lot to feel full. The flavors are there as well, with the inclusion of red pepper, onion, garlic, cream and seasoning. Overall, this is a flavorful and satisfying meal and I think you’ll enjoy it.
Ingredients
Serves: 6
2 Tablespoons Olive Oil
1 Red Bell Pepper, Cleaned and Cut into Thin Strips
1 Sweet Onion, Chopped
2 Celery Sticks, Chopped
2 Teaspoons Garlic, Minced
1/4 Cup Flour
4 Cups Vegetable Broth
1 Pound White Fish, Cut into Chunks
2 Cups Frozen Corn
6 Medium Sized White Potatoes, Diced
1 Teaspoon Dried Thyme
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 14-Ounce Can Coconut Milk
3 Tablespoons Scallions, Sliced into Rounds
Step-by-Step Instructions
I’d like to thank Salt & Lavender for the inspiration behind this recipe. While I did stray quite a bit from Natasha’s, she offered the idea behind the magic.
Brown the Pepper, Onion & Celery
Warm a large pot over medium heat on your stove top. Then, add the olive oil, red pepper, onion and celery. Allow these ingredients to cook for about 10 minutes or until they begin to brown slightly. Stir occasionally during this time. Toward the end, add in the garlic and cook for another minute.
Add Flour & Broth
Next, add in the flour, stir and cook for one minute. Then, add in the vegetable broth.
Add Potatoes & Corn
At this point, go ahead and add in the fish, corn, potatoes, thyme, oregano, basil, salt and pepper. Raise the heat to high and bring the broth to a boil and then reduce the heat to low. Cover the pot and allow the soup to simmer for 20 minutes.
Finally, add in the can of coconut milk and stir so it melts into the rest of the soup. Turn off the heat.
Plate, Serve & Enjoy
Divide the soup between bowls and season to taste if necessary. Then, sprinkle some of the scallions over each bowl, serve and enjoy!
I think you’ll like this soup. If you try it, please let me know your thoughts. Thanks for reading!
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