Tarragon, Bean And Smoky Mackerel Quick Soup – a delicious recipe with Olive Oil, Onions, Courgette, Leafs, Vegetable stock, Cannelini beans. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Put the bay leafs, vegetable stock/cube and tarragon into a measuring jug and fill with 1/2 a litre of boiling water and leave to stew.
2
Put the chunk of olive oil and butter into a deep pan on a medium heat.
3
Add your chopped spring onions to the pan with the clove of garlic until the juices all start to marinade and fry.
4
Pop in the chopped courgettes or any other vegetables you want to put in.
5
Add in the tin of cannelini beans and grind over lots of black pepper!
6
Pour the 1/4 litre of stock mixture with the aromatics into the pan of veggies.
7
Bring to the boil for 5 minutes and then take down to a medium heat for 20 minutes.
8
Squeeze in the lemon juice and give it a stir.
9
Add in the cut up mackerel chunks and leave to stew for a minute to release the flavour.
10
Serve with lots of bread.
169
kcal
Calories
1
g
Fat
32
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Dash Olive Oil, 4 Spring Onions chopped, 1 Courgette chopped, 2 Bay Leafs, and more.
Yes, Tarragon, Bean And Smoky Mackerel Quick Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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