Cullen Skink
Recipe by Benecol Chef
10m Prep
20m Cook
0.8 per serving
Traditional Scottish soup recipe
Serves 4
Serving Info:
One serving contains 0.8g of your daily requirement of 1.5-2.4g of plant stanols
Ingredients:
- - 50g Benecol® Buttery Spread
- - 4 spring onions, trimmed and sliced
- - 600ml vegetable or fish stock
- - 300g potatoes, scrubbed and diced
- - 300g skinless smoked haddock or cod, cut in chunks
- - 1 bay leaf
- - 300ml soya milk
- - 75g spinach leaves, roughly chopped
- - 2 tbsp chopped parsley
Method:
- Melt the Benecol® Buttery Spread in a large pan and sauté the spring onions for a minute or so until wilted. Add the stock and potatoes and simmer gently for 10-15 minutes until the potatoes are just soft. Mash roughly so that you still have some potato pieces but the soup thickens somewhat.
- Add the fish and bay leaf, cover and simmer for about 5 minutes until it is flaky.
-
Stir in the soya milk and spinach and heat gently until hot. Remove the bay leaf, stir in the parsley and serve.
Tip
- Suitable for freezing. (please refer to manufacturers handbook)
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Nutrition Information
Per serving (414.1g)
Plant Stanol intake (g)
0.8
Energy (kJ/kcal)
915/219
Protein (g)
18.6
Carbohydrate (g)
14.2
of which sugars (g)
1.3*
Fat (g)
10.1
of which saturates (g)
2.3*
of which mono-unsaturates (g)
4.3*
of which poly-unsaturates (g)
3.0*
Salt (g)
2.5*
Fibre (g)
2.3*
* Indicates estimated value in nutritional table