Curried Haddock, Leek & Potato Chowder (DF)

Top, tail, peel and finely dice the carrot[s]

Wash the leek[s] thoroughly to remove any grit from between the leaves, then top, tail and slice finely

Heat a large, wide-based pot with a drizzle of olive oil over a medium heat

Once hot, add the diced carrot and sliced leek with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, boil a full kettle

Chop the potatoes (skins on) into bite-sized pieces

Dissolve the vegetable stock mix in 350ml [700ml] boiled water

Once the leeks have softened, add the curry powder, ground turmeric and 1 tsp [2 tsp] flour and cook for 30 secs or until fragrant

Add the vegetable stock, chopped potatoes and the single soya and cook for 15-18 min or until the potatoes are almost fork-tender

Once the potatoes are almost fork-tender, wash the spinach, then pat it dry with kitchen paper

Add the haddock bites and spinach to the potatoes and season with a pinch of salt and pepper

Cook for 4-5 min or until the haddock is cooked through and the potatoes are fork-tender – this is your dairy-free curried haddock, leek & potato chowder

Tip: Your fish is cooked when it turns opaque and flakes easily