“I called on my Mediterranean heritage to create this recipe! Rich, thick and nourishing, this soup is full of antioxidants thanks to the deep coloured vegetables that I used. By adding fish over red meat or chicken, I’ve increased the good fats but kept it filling. This soup tastes even better the next day so consider making a double batch!”

 

Ingredients

  • 2 medium – large Barramundi fillets
  • 1 teaspoon of dried thyme
  • 2 cloves of garlic, diced
  • 4 – 6 button mushrooms
  • 1 large zucchini
  • 1 eggplant
  • 4 stalks of broccolini
  • 1 medium red capsicum
  • 1 tin organic tomatoes
  • 2 cups of water
  • Rice bran oil
  • Black pepper to serve

Method

  1. Add a splash of rice bran oil to a saucepan and heat over medium heat.
  2. Finely slice the mushrooms and add to the pan along with the garlic and thyme.
  3. Cook for 2 – 3 minutes.
  4. Add tomatoes and water, allowing to simmer while you get your other veggies ready.
  5. Grate the zucchini, dice the eggplant and capsicum and chop the broccolini. Add to your soup.
  6. Stir well to combine.
  7. Cut each fillet of fish in half and place on top of your soup.
  8. Cover and allow the fish to steam for 10 – 15 minutes.
  9. Stir soup, breaking up fish and then cook over a very low heat for another 10 – 15 minutes to maximise flavor.
  10. Serve with cracked black pepper.

Note: (This soup tastes even better the next day)