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 liquid from the pot 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. For a little herby burst, run your fingers against the thyme stalks, peeling the leaves off, and add them back to the pot after the soup is finished.