Dill-Infused Fish, Leek & Spinach Soup

Name: Dill-Infused Fish, Leek & Spinach Soup
Cuisine: Mediterranean, European
Ingredients: 1.5 litres (51 fl oz/6 cups) fish Bone Broth or Vegetarian Broth, or store-bought stock; ½ leek, white part only, halved lengthways & finely sliced; 100 g (3½ oz) baby spinach, shredded; 2 large handfuls flat-leaf (Italian) parsley leaves, roughly chopped; 1 large handful dill, roughly chopped; sea salt & freshly ground black pepper, to taste; extra-virgin olive oil, for drizzling; Herbed Fish Balls; 500 g (1 lb 2 oz) filleted skinless & boneless barramundi or other white fish; 2 large free-range organic egg whites; ½ onion, finely chopped; 2 garlic cloves, finely chopped; 1 small handful flat-leaf (Italian) parsley leaves, finely chopped; 1 small handful dill, finely chopped; 1 teaspoon sea salt; ¼ teaspoon freshly ground white pepper

3 steps

I love this soup and eat it regularly. It’s flavoursome, cleansing, and gentle on your digestive system. With bitter greens such as spinach to stimulate digestion, and generous clippings of anti-inflammatory herbs such as dill and parsley, used in both the broth and the patties, this soup is perfect for the Gut Guide: easy to digest, soothing and full of nourishment. CARLA’S TIP If you want to use chicken or vegetable broth in place of fish here, it will work just as well. LOW-FODMAP OPTION Omit the onion and garlic and use the green part of the leek instead of the white part.

Updated at: Thu, 17 Aug 2023 03:52:36 GMT

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Ingredients

4 servings

1.5 litresfish Bone Broth

or Vegetarian Broth, or store-bought stock

0.5leek

white part only, halved lengthways & finely sliced

100gbaby spinach

shredded

2 handfulsflat-leaf parsley leaves

Italian, roughly chopped

1 handfuldill

roughly chopped

sea salt

black pepper

freshly ground, to taste

extra-virgin olive oil

for drizzling

Her Fish Balls

bed

500gbarramundi

filleted, skinless & boneless, or other white fish

2egg whites

large, free-range, organic

0.5onion

finely chopped

2garlic cloves

finely chopped

1 handfulflat-leaf parsley leaves

Italian, finely chopped

1 handfuldill

finely chopped

1 teaspoonsea salt

¼ teaspoonfreshly ground white pepper

Instructions

Step 1

To prepare the herbed fish balls, blend the fish in a food processor until finely chopped. Transfer to a medium bowl, add the remaining ingredients, and mix well. Cover and refrigerate for 15 minutes to bind.

Step 2

Using clean, wet hands, shape the fish mixture into 12 golf ball–sized balls. Place on a plate and set aside.

Step 3

In a medium saucepan, bring the broth and leek to a simmer over a medium heat. Cook for 5 minutes, or until the leek softens. Reduce the heat to just below simmering, then add the fish balls. Poach for 5–7 minutes until firm and just cooked through. Add the spinach, parsley and dill and stir gently until just wilted. Season with salt and pepper.Serve drizzled with extra-virgin olive oil.