Smoked trout and bean soup

title="Smoked trout and bean soup"
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(2) Rate it

• 0:25 Prep


• 0:16 Cook


• 
  4 Servings


• Capable cooks

This hearty winter soup is full of the goodness of beans and the gentle flavour of smoked trout.

Featured in
Winter recipes, Soup recipes

Ingredients

• 2 (150g each) smoked trout pieces (see note)


• 2 pieces lavash bread


• 1 tablespoon olive oil


• 1 red onion, chopped


• 1 red capsicum, chopped


• 400g can diced tomatoes


• 6 cups Massel 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


• 2 tablespoons coriander leaves, chopped

Method

• 
  
  
  Step 1
  
  
  
  
  Remove skin and bones from trout. Break flesh into pieces. Set aside. Preheat oven to 190°C. Place lavash on a baking tray. Cook for 3 to 4 minutes or until crisp. Allow to cool. Break into large pieces.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 2 to 3 minutes or until tender. Increase heat to high. Stir in tomatoes, stock and potatoes. Bring to the boil. Reduce heat to medium. Cover. Cook for 5 minutes or until potatoes are just tender.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add green beans and bean mix. Simmer for 3 minutes or until green beans turn bright green. Remove from heat. Gently stir in trout. Season with pepper. Ladle soup into serving bowls. Sprinkle with coriander. Serve with lavash.
  
  
  

• High fibre


• Low fat

Nutrition

• 2043 kj

  Energy




• 9g

  Fat Total




• 2g

  Saturated Fat




• 14g

  Fibre




• 35g

  Protein




• 44mg

  Cholesterol




• 2387.36mg

  Sodium




• 11g

  Carbs (sugar)




• 58g

  Carbs (total)

All nutrition values are per serve

Notes

Preparing trout: Shrink-wrapped trout pieces are available from the refrigerated section of the supermarket (near the salmon). Place trout pieces on a board. Using a knife, peel back skin. Remove bones. Using your fingers, break the pink flesh into pieces.

• Author: Kerrie Sun


• Image credit: John Paul Urizar


• Publication: Super Food Ideas

Source: taste.com.au