Creamy Cod Vegetable Soup

This is a soup I created one night while cleaning out my fridge. A bit of this, a bit of that makes for one tasty soup! You could also add in the cod just thawed but not cooked, as long as you allow a little extra cooking time.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 2  frozen cod fish fillets, cooked according to package instructions
• 2  medium potatoes, chopped
• 2  celery ribs, chopped
• 1⁄2  red pepper, chopped
• 2  carrots, chopped
• 1  cup broccoli floret
• 1  cup  frozen peas
• 1  tablespoon  oil
• 2⁄3 cup wine
• 2 -3  cups boiling water
• 1  vegetable stock cube
• 1  teaspoon dill
•  salt and pepper
• 1  cup milk

Directions

1. Heat the oil in a large saucepan and sauté the potatoes, celery, carrots and red pepper for a few minutes.
2. Add in the broccoli and peas as well as the wine.
3. Let the wine reduce and then add just enough water to cover, the stock cube, dill and salt and pepper to taste.
4. Cover and let simmer for 15 minutes.
5. Uncover and add in the flesh of the cod, which should be flaked into bite-sized chunks.
6. You may need to add a touch more water to keep the vegetables covered.
7. Let simmer a few more minutes, then add in the milk.
8. Heat through, season and serve with a hearty bread.
9. You can also use a hand blender to purée part or all of the soup, giving it a smoother texture.