Curry soup is absolutely delicious! We've made a version with coconut milk, carrots, peas and potatoes, and topped with a bit of flaked fish. Super easy and tasty, and a good way to sneak both fish and veg into the kids. Enjoy!

Directions

1. Preheat your oven to 200 degrees convection.

2. Chop the onion. Peel and roughly dice the potatoes. Peel the carrots and cut into diagonal, bite-sized chunks. Rinse, peel and finely dice the apples.

3. Sautée the onion with a bit of olive oil in a big pot for a couple of minutes. You don't want to brown the onions, just get them soft and clear. Add curry and half the apple and let cook another minute or so.

4. Add water, crumbled stock cube, potatoes and half the carrot. Bring the soup to the boil and let simmer for approx. 15 minutes, until all the veg is tender.

5. Shell or thaw the peas and cook the fish with a bit of olive oil on a pan, until just cooked through. Remember to season with salt and pepper, and be careful not to overcook the fish.

6. Blend the soup smooth with a hand blender or in a regular blender. Remember never to fill your blender more than halfway, as warm liquids can "explode" when blended. We recommend using a dishtowel rather than the lid to cover the blender.

7. Add the coconut milk, bring the soup back up to heat and taste. Warm the baguette and finally add the remaining apple, carrot and peas to the soup. Serve with flakes of fish and optionally a green sprinkle on top, along with warm baguette for dipping.

8. Enjoy!

Tip

You can use whatever type of fish you like - fresh or frozen. We've used pollack, but you can just as well use cod or other white fish.