Copyright John Paul Urizar
www.johnpaulurizar.com.au
The oatmeal used in this soup gives it a lovely soft creamy consistency and, with the corn, a higher fibre content.
Pour the fish stock into a pan with the sweet potato and oatmeal. Bring to the boil then reduce the heat to simmer for approx 40 - 50 minutes until the oatmeal is soft. Once cooked, transfer to a food processor and blend until smooth.
Return to the pan and flake the fish into the broth with the kernels. Add the parsley and heat gently for around 5 minutes without boiling.
Note: Coarse oats may are used in traditional porridge . They can be found in health food stores and may go under the name of groats or steel cut oats.
Makes 6 servings (serve = 1 bowl)
| Prep Time: | 5 mins |
| Cooking Time: | 1 hr |
| Ready in: | 1 hr 10 mins |
Suitable for: |
|
| Dinner, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 815 kj |
| Calories | 195 kcal |
| Fat | 3.8 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 19.9 g |
| Total Protein | 18.7 g |
| Fibre | 2.8 g |
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