Ingredients

The following ingredients have 5 Servings
  • 1 Tbsp avocado oil, (or olive oil)
  • ½ medium yellow onion, (sliced into half moons)
  • 2 cloves garlic, (minced)
  • 2 cups full-fat coconut milk, (or whole milk)
  • 5 cups vegetable stock, (or chicken stock)
  • 2 tsp dried thyme
  • 2 tsp dried dill
  • 2 Tbsp soy sauce, (or tamari)
  • 1 lb cod filet, (cut into bite-sized pieces (you can use any white fish))
  • 3 cups potatoes, (cut into bite-size pieces)
  • 2 cups carrots, (diced)
  • salt, (to taste)
  • pepper, (to taste)
  • parsley or chives, (for garnish)

Instruction

  • Heat a medium sized soup pot on medium heat and add oil and onions and a pinch of salt. Cook until soft and translucent, about 8-10 minutes. Add garlic and stir in for one minute, making sure not to let the garlic burn.
  • Add the milk or coconut milk, thyme, dill, soy sauce, potatoes and carrots. Bring to a boil, lower the heat and let it simmer for 10 minutes until vegetables begin to soften.
  • Add fish into the soup and let it simmer for an additional 5-7 minutes or until the fish is cooked through.
  • Turn off the heat and add salt and pepper to taste.
  • Serve topped with chopped parsley or chives (or both) on each bowl.