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50g Benecol® Buttery Taste 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

Cullen Skink

10

PREP

20

COOK

0.8

STANOLS

4

SERVES

Description

Traditional Scottish soup recipe

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Melt the Benecol® Buttery Taste 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.
2. Add the fish and bay leaf, cover and simmer for about 5 minutes until it is flaky.
3. Stir in the soya milk and spinach and heat gently until hot. Remove the bay leaf, stir in the parsley and serve.

Cullen Skink

10

PREP

20

COOK

0.8

STANOLS

4

SERVES

Shopping list

50g Benecol® Buttery Taste 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

Description

Traditional Scottish soup recipe

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Melt the Benecol® Buttery Taste 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.
2. Add the fish and bay leaf, cover and simmer for about 5 minutes until it is flaky.
3. Stir in the soya milk and spinach and heat gently until hot. Remove the bay leaf, stir in the parsley and serve.