Express Fish Soup

Method

• Cut the fish into 2 cm cubes.
• Wash and clean the vegetables.
• Grate potatoes, celeriac, and carrots on the coarse side of a grater.
• Slice the leek into thin rings.
• Heat the margarine in a pot, and sauté potatoes, celeriac, curry, cayenne pepper, and turmeric for a few minutes.
• Add water and a bouillon cube, bring the soup to a boil, and let it cook for 5 minutes.
• Stir the soup vigorously so the potatoes break apart; this will thicken the soup.
• Add the fish, carrots, and leeks, and bring the soup back to a boil.
• Add cream, heat through, and season with spices and a little salt.
• Server starting soon.

Tip:This recipe is egg-free, shellfish-free, and nut-free. Carefully read the ingredient label on the bouillon cube and choose one without gluten; in that case, the recipe is also gluten-free.