Recipe from Enlightened Soups, by Camilla V. Saulsbury
1 tablespoon olive oil
1 tablespoon paprika
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
3 cloves garlic, minced
6 cups low-sodium vegetable broth
1 pound Yukon Gold potatoes, peeled and diced into ½-inch pieces
1 14.5-ounce can petite diced tomatoes, undrained
2 tablespoons chopped fresh mint leaves
1 ½ tablespoons fresh lemon juice
1/3 cup plus 1 tablespoon finely chopped cilantro leaves
1 pound fresh or frozen (thawed) skinless 1-inch-thick firm white fish fillets (e.g., cod or halibut)
Heat the oil in a large saucepan set over medium-high heat. Add the paprika, cumin, cayenne, and garlic. Cook and stir 1 minute.
Add the broth, potatoes, tomatoes with their juices, mint, lemon juice, and 1/3 cup of the cilantro. Bring to a boil. Reduce heat to medium low and cook, partially covered, 20 minutes. Uncover and cook 10 minutes longer, until the potatoes are very tender.
Add the fish and cook 10 minutes longer, until the fish is cooked through. Using the back of a spoon, break up fish into smaller pieces. Season the soup with salt and pepper to taste. Serve the soup with the remaining cilantro. Makes 6 servings.
Nutrition Per Serving:
Calories 235; fat 8.1g; protein 25.1g; cholesterol 54mg; sodium 573mg; carbohydrate 20.2g