adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked trout and bean soup
0 Likes
Prep Time:
25 minutes
Cook Time:
16 minutes
Total Time:
41 minutes
Satisfying winter soup with beans and delicate smoked trout.
Ingredients:
  • 2 (150g each) smoked trout pieces (see note)
  • 2 pieces lavash bread
  • 18.20 gm olive oil
  • 1 red onion, chopped
  • 1 red capsicum, chopped
  • 400g can diced tomatoes
  • 1530.00 gm vegetable liquid stock
  • 350g chat potatoes, cut into 2cm pieces
  • 150g green beans, trimmed, cut into 2.5cm lengths
  • 2 x 420g cans four bean mix, drained, rinsed
  • 40.00 ml coriander leaves, chopped
Instructions:
  • Prepare the trout by gently removing the skin and bones, then break the flesh into pieces and set aside. Preheat your oven to 190°C. Place lavash on a baking tray and bake for 3 to 4 minutes until crisp. Let it cool, then break it into large pieces.
  • Heat oil in a large saucepan over medium heat. Sauté onion and capsicum until tender, about 2 to 3 minutes. Increase heat to high, then add tomatoes, stock, and potatoes. Bring to a boil, then simmer covered for 5 minutes until potatoes are tender.
  • Combine green beans and bean mix in the pot and simmer for 3 minutes or until the green beans are vibrant. Remove from heat, gently fold in trout, and season with pepper. Ladle soup into bowls, sprinkle with coriander, and serve with lavash.

Similar Recipes