Fish Soup Made by a Unique Trio!

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish reduces cost.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce offers a lower-sodium alternative, while salt and water are more economical.

galangal

🥗Healthier: ginger

💰Cheaper: dried ginger

Ginger is more accessible, while dried ginger is budget-friendly.

lemongrass

🥗Healthier: lemon zest

💰Cheaper: lemon juice

Lemon zest gives a similar citrus flavor, while lemon juice is cost-effective.

Start by adding 1/2 cup oil to a large pot and heat it up.

Add chopped onions to the pot and sauté until they are brown.

Once the onions are brown, add in chopped leeks and let them soften.

Add salt and pepper to taste, adjusting as necessary.

After the vegetables are softened, add water to the pot and cook for about an hour.

Blend the vegetable mixture until smooth and creamy using a hand blender.

Add chickenless chicken stock to the blended mixture, using the whole carton.

Add 2 cans of Tuscanini tomato sauce to the pot, mixing well.

Squeeze in about 1 tablespoon of tomato paste.

Chop carrots and add them to the pot, along with kale and cilantro for flavor.

Add the fish (salmon, halibut, and white fish) to the boiling soup, ensuring not to overcook it.

Let the soup cook for around 7 to 10 minutes, checking to see if the fish is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens