This tasty autumnal soup makes a filling and warming main meal.

Serves: 4

Everything in bold is a Free Food - so enjoy as much as you like!

Preparation and cooking time: about 35 minutes

you will need...

4 spring onions, sliced
450g/1lb new potatoes, diced
600ml/1 pint fish stock (or water)
300ml/½ pint skimmed milk
1 bay leaf
450g/1lb smoked haddock fillets, skinned
225g/8oz broccoli florets
198g/7oz can sweetcorn, drained
Black pepper
Chopped spring onions for garnishing

1. Place the spring onions and potatoes in a large saucepan and add the stock, milk and bay leaf. Bring to the boil, then reduce the heat, cover the pan and simmer for 20 minutes
2. Meanwhile, cut the fish and broccoli into bite-size chunks.
3. Add the fish, broccoli and sweetcorn to the pan, season well with black pepper, and simmer for a further 5 minutes, or until the fish is fully cooked through.
4. Remove the bay leaf and serve hot in large, warm bowls and garnish with the chopped spring onions.