Smoked Haddock & Leek Soup

A beautifully light and delicious soup with strong fishy flavours and lots of vegetable goodness… The perfect pick-me-up to keep you well nourished through those dark winter months!

  • 30 mins
  • Serves 4
  • Beginner


2 tsp oil

3 sticks of celery, diced

400g potatoes, cut into small cubes

1 litre vegetable stock

2 bay leaves

2 leeks, sliced into discs

200g sweetcorn, tinned or frozen

600g smoked haddock, skinned
 and cut into bite-sized chunks

200ml Yeo Valley 0% Fat Natural Yogurt

1 small bunch of parsley, chopped


  1. Gently heat the oil in a large saucepan,
 then add the celery. Cover and sweat for 
5 mins. Add the stock to the pan along with
 the potato and bay leaves and simmer for
 10 mins, until the potatoes are tender.
  2. Add the leeks, sweetcorn and haddock
 and a good grind of black pepper. Bring back 
to a simmer and cook for a further 5 mins 
until the fish is cooked through.
  3. Remove from the heat, stir in the yogurt and check the seasoning. Divide between 4 bowls and top with the parsley.

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