Here’s a delicate, comforting Spinach & Cod Soup — light, flavorful, and perfect for a healthy meal 🐟🥬🍲
Spinach and Cod Soup
Serves: 3–4
Time: ~30 minutes
Ingredients
- 400 g (14 oz) cod fillets, skin removed
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups fish or vegetable stock
- 1 bay leaf
- 1 tsp dried thyme or dill
- 150–200 g (5–7 oz) fresh spinach, washed
- Salt & black pepper, to taste
- Juice of ½ lemon
- Optional: chopped parsley or dill for garnish
Instructions
- Sauté vegetables
Heat olive oil in a large pot over medium heat. Cook onion, garlic, carrots, and celery for 5–6 minutes until softened. - Add stock & seasonings
Pour in stock, add bay leaf and thyme. Bring to a gentle boil, then simmer 10 minutes. - Cook cod
Cut cod into bite-sized pieces. Add to simmering soup and cook 5–7 minutes until cod is opaque and flakes easily. - Add spinach
Stir in spinach and cook 1–2 minutes until wilted. - Finish & serve
Remove bay leaf, season with salt, pepper, and lemon juice. Garnish with parsley or dill if desired. Serve hot.
Variations
- Creamy version: Stir in ½ cup cream or crème fraîche at the end.
- Hearty version: Add diced potatoes or rice.
- Mediterranean twist: Add chopped tomatoes and a pinch of smoked paprika.
- Spicy: Add a pinch of chili flakes or cayenne.
Tips
- Use fresh or thawed cod; avoid overcooking to keep it tender.
- Spinach can be replaced with kale or Swiss chard.
- Soup can be made ahead; flavor improves after a few hours.
I can also give a one-pot slow-cooker version of this soup, perfect for hands-off cooking.
Do you want me to do that?
