Fish and Vegetables Soup

This soup is for those who appreciate the simple goodness of hearty ingredients. I do not use store bought stock, which is high on sodium. Instead, I use fresh ingredients, and I can assure you, they release enough flavor.

Serves 4

Start to finish time: 35 minutes

Cooking time 25 minutes


2 Slices of trout (approximately 400g), you can also use salmon or cod

1 Medium yellow onion chopped

1 Medium celery heart chopped

2 Tablespoons olive oil

3 Large potatoes diced

8 Brussels sprouts divided in half

1 Bock Choy divided in quarters

1 Cup of coarsely shredded carrots

1 whole dried New Mexico chili

1 tablespoon of chopped fresh ginger root

4 Garlic cloves chopped

1 Teaspoon fresh ground cumin seeds

½ Teaspoon black pepper

1 ¼ Teaspoon salt

6-8 cups hot water


In an 8 quart soup pot, brown the onions in the olive oil for 10 minutes on medium heat, while preparing the other vegetables.

Add celery, potatoes,Brussels sprouts, Bock Choy, carrots, chili pepper, ginger root, garlic, cumin, black pepper and salt.

Cover the vegetables with hot water, cover and cook on medium heat for 20 minutes.

Cut the trout into 1 ½ inch cubes, add them to the vegetables and cook for another 5 minutes.

Serve immediately, preferably.