Comfort food at its best, this soup is based on the traditional Scottish recipe ‘Cullen Skink’, but updated so it is just as satisfying but lighter in fat and calories, and with added broccoli for extra goodness. Serve with hunks of crusty wholemeal bread.
The soup can be cooked and blended up to the end of step 3 in advance, then reheated with the smoked haddock added shortly before serving.