1 bowl (1 1/2 cups)
|Saturated fat||0.4 g|
|Polyunsaturated fat||0.5 g|
|Monounsaturated fat||1.8 g|
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- Heat olive oil in a large soup pot over medium-high heat. Add garlic and onion and sauté until translucent, about 5 minutes. Add celery and carrots and sauté until soft, about 5 minutes. Add vegetable broth, bay leaf, thyme, and potatoes and bring mixture to a boil. Cook until potatoes are tender, about 15 minutes, and remove from heat. Remove the bay leaf and thyme.
- Remove half the potatoes and put in a blender. Add a splash of the soup liquid and let the mixture cool slightly. Blend until smooth. Return pureed potatoes to the soup pot and stir until combined. Bring soup to a simmer over medium-high heat and add the cod. Simmer until cooked, about 8 minutes. Serve with chives sprinkled over top.
- Handy Hint: If you have a little bit of kitchen string handy or even a strip of cheesecloth, tie up the thyme stalks before adding to the pot. It'll keep the thyme together, making it easier to remove later. To peel the thyme leaves off and add back to the pot after the soup is finished for a little herby burst, run your fingers against the stalk.