Cullen Skink Soup (Egg-Free)
A thick Scottish soup made of smoked haddock, potatoes, and onions. Dairy-free milk substitute is used to maintain creaminess.
Ingredients
- 500 g Smoked haddock fillets
- 500 g Potatoes, diced
- 1 large Onion, chopped
- 750 ml Dairy-free milk (oat or almond)
- 500 ml Vegetable broth
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Butter substitute
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, melt the butter substitute over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2Add the diced potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- 3Add the smoked haddock fillets to the pot. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily.
- 4Remove the haddock from the pot and set aside to cool slightly.
- 5Using an immersion blender, blend the soup until smooth (or blend in batches in a regular blender).
- 6Flake the cooked haddock and return it to the soup.
- 7Stir in the dairy-free milk and heat through gently.
- 8Season with salt and pepper to taste.
- 9Garnish with fresh parsley before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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