Name: Mint Yogurt Cod Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 400 g cod fillets, skinless and deboned; 200 g carrots, diced; 150 g frozen peas; 1 liter vegetable or fish stock; 150 g plain yogurt; 20 g fresh mint leaves, chopped; 10 g fresh dill, plus more for garnish; 1 medium onion, finely chopped; 2 tbsp olive oil; 1 lemon, cut into wedges; to taste Salt and pepper; Crusty bread for serving (optional)

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Mint Yogurt Cod Soup

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This delightful Mint Yogurt Cod Soup brings warmth to your lunch table with its velvety broth and bright flavors. Tender chunks of cod mingle with sweet carrots and vibrant peas, all simmered to perfection. A fragrant hint of mint yogurt adds a refreshing twist, and a sprinkle of dill along with a zesty lemon wedge provides the finishing touch. Feel free to adjust the herbs and vegetables to suit your taste; this soup is all about flexibility and comfort!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Daily Lunch Recipes

Cuisine: Global

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g cod fillets, skinless and deboned
200 g carrots, diced
150 g frozen peas
1 liter vegetable or fish stock
150 g plain yogurt
20 g fresh mint leaves, chopped
10 g fresh dill, plus more for garnish
1 medium onion, finely chopped
2 tbsp olive oil
1 lemon, cut into wedges
to taste Salt and pepper
Crusty bread for serving optional

Equipment

Large pot
Chef's knife
Cutting board
Ladle
Large mixing bowl

Method

Begin by preparing your ingredients. Dice the carrots, chop the onion, and cube the cod into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Add the diced carrots to the pot and continue to cook for another 5 minutes, stirring occasionally.
Pour in the vegetable or fish stock, bring to a simmer, and cook for 10 minutes until the carrots are tender.
Gently add the cod pieces and frozen peas to the pot. Simmer for an additional 5 minutes, or until the cod is opaque and easily flakes with a fork.
In a mixing bowl, combine the plain yogurt, chopped mint, and dill. Stir well until blended.
To serve, ladle the soup into bowls, topping each with a generous spoonful of the mint yogurt mixture. Garnish with additional dill if desired, and place a lemon wedge on the side for added brightness.
The soup can be enjoyed immediately, but it also holds well if you wish to let the flavors meld for a few minutes.

Nutrition

Calories: 290kcalCarbohydrates: 25gProtein: 30gFat: 10gSodium: 620mgPotassium: 850mgFiber: 5gSugar: 6gVitamin A: 950IUVitamin C: 30mgCalcium: 150mgIron: 1.8mg

Notes

Feel free to substitute the cod with other firm white fish, like haddock or tilapia, if preferred.
The soup can be made without the mint yogurt for a lighter option—just add a splash more lemon juice for brightness instead.
This soup stores well in the refrigerator for up to 3 days; simply reheat gently on the stove before serving.
Enjoy experimenting with additional herbs or greens you've got on hand!

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Mint Yogurt Cod Soup