Ingredients
Equipment
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
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!
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!