Recipe: Verena Raschke-Cheema, Dr Verena’s Kitchen

Serves 4

Ingredients:

1 tablespoon ghee or extra-virgin olive oil

1 onion, diced

1 inch piece of ginger, peeled and grated

2 garlic cloves, finely diced

2 bay leaves

1 teaspoon sage leaf, finely chopped

1 teaspoon fresh rosemary, finely chopped

2 carrots, peeled and diced

2 cups sweet potato, peeled and chopped

¼ cup of water

2 cups celery stalks, chopped

3 cups cauliflower, cut into florets

500ml fish broth (or chicken bone/vegetable broth)

500ml filtered water

660g white wild caught fish fillets such as snapper, barramundi or monkfish, diced 3 x 2cm

1 tablespoon fish sauce

1 tablespoon miso paste (brown rice or chickpea)

3 cups silver beet or kale, chopped 

Juice of one lime

1 handful fresh coriander, to garnish

Salt to garnish

Method:

1. Heat the ghee or olive oil in a large pot over medium heat.
2. Add the onions and ginger and cook for 3 minutes. 
3. Add the garlic, bay leaves, sage and rosemary and cook for another minute. 
4. Add the carrots and sweet potato and allow to simmer for 5 minutes, stirring occasionally. 
5. Add the water and stir. 
6. Add the celery and cauliflower florets and simmer for another 5 minutes, stirring occasionally. 
7. Add the broth of your choice, water and fish pieces. Put the lid on, bring to boil. 
8. Reduce the heat to medium and cook the fish soup for 10 minutes. 
9. Add the fish sauce and dissolve the miso paste. Turn off the heat and stir in the silver beet and allow it to sit for 5 minutes to wilt. 
10. Add the lime juice and serve topped with coriander.

VEGETARIAN

Use vegetable broth instead of bonebroth.

FODMAP

Use the green parts of 2 spring onions, instead of the onion and garlic. Use Japanese pumpkin instead of sweet potatoes, ½ cup of celery, ½ cup of zucchini and 1 cup of broccolini instead of cauliflower.