Haddock & sweetcorn soup

Contains pork – recipe is for non-Muslims only

Make this creamy soup more substantial by serving with ham & mustard tartines

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 360
  • fat 8g
  • saturates 4g
  • carbs 43g
  • sugars 16g
  • fibre 4g
  • protein 31g
  • salt 3.63g


  • 3 medium potatoes, chopped
  • 600ml full-fat milk
  • 500ml hot fish stock
  • 400g skinless smoked haddock fillet, cut into large chunks
  • 200g broccoli, chopped
  • 2 x 198g cans sweetcorn, drained
  • squeeze lemon juice
  • 2 spring onions, thinly sliced


Crispy ham & mustard tartines
Heat oven to 200C/fan 180C/gas 6. Cut 4 mini pitta breads in half lengthways, then bake for 15 mins until crisp. Mix together 5 tbsp soft cheese and ½ tbsp Dijon mustard, spread over the pittas, then top each with ½ slice ham.


  1. Put the potatoes into a large saucepan with the milk and stock. Bring to the boil, then simmer for about 10 mins until tender. Mash some of the potatoes into the liquid.

  2. Stir in the haddock and broccoli, then simmer for 5 mins until the fish is flaky and the broccoli is just tender. Stir in the sweetcorn and lemon juice, then warm through. Scatter over the spring onions to serve.

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