A winner! Easy, fast, and amazingly delicious. This is such a great appetizer, or double your bowl and have it as the main course. It’s so natural for us to grill up fish two to three times a week in the summer, but I don’t eat as much in the fall and winter since the cold keeps us from the grill. So I’m trying new fish recipes, and this soup yells “WINTER,” plus, it’s a comfy warm soup that hits the spot on a cold evening.
You can use any dairy-free “milk,” such as rice, almond, or even goat milk or oat. The fish options are your choice. I added shrimp one time and Jacobs’s muscles.
You can’t go wrong with Old Bay seasoning. I found that it really makes this soup pop. All the seasonings you need are mixed for you, making this soup so easy to whip up in no time. In Germany, they make a similar product. It is called All-spice, and you can find it on the market. It’s not the all-spice like you find in the USA that is used for cookies. It is a mixture of delicious ingredients similar to Old Bay. You can also find it on amazon.de!
Creamy Dairy-Free Fish Soup
- 1/2 cup butter
- 1-liter almond milk (unsweetened)
- 2 cups veggie or chicken broth
- 1/4-1/2 gluten-free flour (option for thickening)
- 2 Tbsp Old Bay
- 2 celery stalks
- 2 carrots
- 4-6 medium potatoes
- 1 white onion
- 4 garlic cloves
- 1/4 cup parsley (save a bit for garnish)
- Himalayan salt
- White pepper
- 1/2 pound white fish
- 1/2 pound of salmon
- Hot sauce
- juice from 1 Lemon
- Step 1 Clean and dice the carrots, celery, and set aside.
- Step 2 Clean and slice the fish into 2-inch bite-size pieces and set aside.
- Step 3 Clean and cut the potatoes into bite-size pieces. I leave the skin on, but you can peel them if you like. Set them aside.
- Step 4 Dice the onion and garlic.
- Step 5 In a soup pot, melt the butter. Add the diced onions and garlic. Simmer on low until the onions are soft and the garlic is combined. About 3 minutes.
- Step 6 Turn to low and add 1/4 cup of gluten-free flour ( if using) to the mixture using a whisk. You should have a thick rue. You will need an immersion blender to make this very creamy. Hang on!
- Step 7 Add the Old Bay seasoning and salt and pepper. Continue stirring, so the mixture does not scorch.
- Step 8 Slowly add half or the almond milk and whisk with your immersion blender or pour the mixture into your standing blender and puree until smooth.
- Step 9 Pour the mixture back into the soup pot and add the remaining almond milk and broth. The soup will thicken a bit as it cooks. However, we like our soup thick, so if you do too, remove a quarter cup of the broth mixture. Add the other 1/4 cup of gluten-free four to this quarter cup of soup broth and mix thoroughly with a fork to smash all the lumps. Set this aside.
- Step 10 Add the potatoes, celery, carrots, and diced parsley to the soup pot. Bring to a boil, and lower the heat to simmer—Cook for 30 minutes or until the potatoes are tender. Stir often to keep from scorching.
- Step 11 When the potatoes are done, check the consistency for thickness. If you like it thicker, slowly drizzle in the reserved gluten-free flour and broth mixture while stirring until it’s just right for you. You may not need it all.
- Step 12 Add the juice from 1/2 lemon and a dash of hot sauce and stir. Slice the remaining lemon to accompany the soup.
- Step 13 Turn off the hot soup and place the cleaned and cut fish pieces on top of the soup. Tap each piece to submerge under the broth. Let them steam for 10 minutes with the lid on. Serve with a slice of lemon, a bite of dice parsley on top, and a dash more hot sauce if you dare!