Hearty White Fish and Vegetable Soup with Fresh Dill
A light yet deeply satisfying white fish soup packed with colorful root vegetables and bright citrus notes. This healthy one-pot meal is finished with fresh dill and lemon for a fragrant, refreshing finish.
Servings4 Portions
Prep Time20 Mins
Cook Time30 Mins
Difficulty
Easy
Ingredients
4
- skinless white fish fillets4
- potato peeled and cut into 2 cm cubes250 g
- carrot cut into 2 cm cubes250 g
- leek, finely sliced200 g
- pepper deseeded and cut into 2 cm cubes1
- onion, finely chopped1
- garlic1 clove
- litres vegetable stock1.3 l
- neutral flavoured oil1 tbsp
- tomato puree1 tbsp
- bay leaf1
- dill10 g
- lemon zested and juiced1
Step-by-Step Instructions
01
Heat the neutral oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until it becomes soft and translucent.
02
Stir in the crushed garlic, cubed potatoes, carrots, peppers, and sliced leeks. Add the tomato puree and cook for another 3–5 minutes to allow the vegetables to begin softening and the flavors to meld.
03
Pour in the vegetable stock and add the bay leaf. Bring the mixture to a gentle simmer, then cover the pot and cook for about 15 minutes, or until the vegetables are nearly tender.
04
While the soup simmers, prepare the fish and herbs. Finely chop most of the dill, leaving a few sprigs whole for garnish. Cut the white fish fillets into bite-sized chunks and season them lightly with salt, pepper, and a small squeeze of lemon juice.
05
Add the seasoned fish to the saucepan along with a pinch of lemon zest and the chopped dill. Simmer gently over low heat for 5–7 minutes until the fish is opaque and cooked through.
