4 servings
Prep: 20 mins,
Cooking: 60 mins
A warming bowl of soup with a hint of chilli and natural sweetness from carrots. Top with sourdough-crusted medallions and you have protein that doubles as a tasty crouton too.
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Ingredients (26)
Carrot soup
500 g | carrots — washed and chopped |
2 x 400 ml | tins coconut milk — can be replaced with dairy milk or milk alternative |
1/2 tsp | nutmeg |
1 tsp | paprika |
1 tsp | smoked chilli flakes |
1 tsp | salt |
1/2 cup | milk — or milk alternative |
Crispy peas
1/2 cup | peas |
1 tsp | butter |
drizzle of | olive oil |
Sourdough crusted hake medallions
3 | slices sourdough bread — roughly chopped |
1 tsp | garlic |
1/2 tsp | salt |
1/2 tsp | pepper |
1/2 tsp | paprika |
1/2 tsp | cumin |
1 tbsp | parsley — chopped |
zest of 1 | lemon |
1 x 450 g | Sea Harvest Hake Medallions — slightly defrosted (see tip below) |
1 | egg |
1 tbsp | butter |
drizzle of | olive oil |
Garnishes (optional)
1 | spring onion — sliced |
1 | red chilli — sliced |
small pinch | sprouts — mixed |
pea shoots |
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