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    Lunch · Dinner · Mediterranean
    Pescatarian

    Smoky tomato & white fish soup

    White fish and butter beans in a smoky roasted-tomato broth, finished with lime and fresh herbs. Light but substantial, and it comes together in under half an hour.

    Prep
    10 minutes
    Cook
    25 minutes
    Makes
    8 portions
    Difficulty
    Easy
    Smoky tomato & white fish soup

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    530kcal
    Protein
    37g
    Carbs
    56g
    Fat
    14g

    Where the calories come from

    • Protein 30%
    • Carbs 45%
    • Fat 25%
    Fibre
    17.7 g
    Sugar
    29.6 g
    Salt
    1.67 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £5.00a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 7 onions, large dice
    • 630g green cabbage, chopped
    • 7 ½ cloves of garlic, minced
    • 5 tbsp olive oil
    • 1 ¼ tsp black pepper, freshly cracked
    • ⅔ tsp chilli flakes
    • ⅔ tsp ground cumin
    • 2 ½ dried bay leaves
    • 2.1kg fire-roasted tinned tomatoes
    • 2kg chopped tomatoes, crushed
    • 360g roasted red pepper, diced
    • 1.1kg butter beans (drained weight), rinsed
    • 3l water
    • 760g cod fillet, cut into cubes
    • 25g fresh parsley, chopped
    • 25g fresh coriander, chopped
    • 5 tbsp lime juice

    Method

    1. Start with the vegetables: mince the garlic, chop the cabbage and cut the onion into large dice. Put a large pot on the hob and cook them in the olive oil with the bay leaf, cumin, chilli flakes and black pepper. Cook for 5-8 minutes, until soft and glossy.

    2. Add both kinds of tomato, fire-roasted and chopped, along with the butter beans and roasted red pepper. Stir in the water, then simmer for 10-15 minutes to soften the vegetables.

    3. Slide in the cod, cut into bite-sized cubes, and let it simmer for 5 minutes. It is ready once it turns firm and opaque white.

    4. Take the pot off the heat. Stir through the lime juice, coriander and parsley, season with salt and pepper and eat while hot.

    Adapted from Budget Bytes

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