Courgettes, celery and dill combine to add depth to this swiftly prepared Italian-style dish using fresh and storecupboard ingredients. Serve with crusty bread. Delicious!
For the haddock, use 150g cooked, peeled prawns. * For the beans, use 250g frozen or drained, canned sweetcorn.
Bean and halloumi soup For a vegetarian version, omit the fish in the basic recipe and use 600ml vegetable stock, made with stock cubes, for the base. Fry 1 small fennel bulb, diced, with the vegetables instead of the courgettes, and simmer in the stock with the other vegetables and seasoning until tender, at step 2. Mash the cannellini beans lightly with a fork before adding to the soup for a creamier, slightly thicker texture. Finally, stir in175g diced halloumi cheese and heat until boiling. (Alternatively, cut the halloumi into cubes and thread on to short bamboo skewers that have been soaked in water for 15 minutes. Brush with oil and grill until golden, then rest on the rim of the soup bowls to serve.)