The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy hake & green veg chowder
Want a speedy soup? We got you. Fry potato, spring onion and celery, then simmer with cream, spinach and sustainably sourced cod. Garnish with lemon and tasty coconut bacon, and you’re ready to slurp.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 120g celery (Celery)
- 160g baby spinach
- 1 unwaxed lemon
- 3 spring onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tsp smoked paprika
- 15g coconut 'bacon' (Nuts, Soya) (Coconut flakes, Tamari (filtered water, soybeans, sea salt), Evaporated coconut nectar, Cumin, Sweet Spanish paprika, Thyme, High-oleic sunflower oil, Himalayan pink salt, Natural wood smoke)
- 3 large potatoes
- 1 handful of fresh thyme
- 4 hake fillets (skin off) (Fish)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 519
Protein: 45g
Carbs: 35g
Fat: 22g
Creamy hake & green veg chowder
Want a speedy soup? We got you. Fry potato, spring onion and celery, then simmer with cream, spinach and sustainably sourced cod. Garnish with lemon and tasty coconut bacon, and you’re ready to slurp.
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 800ml boiling water. Dice the potato into 2cm cubes. Slice the spring onions into 3cm lengths. Roughly dice the celery. Remove the thyme leaves from their stalks and finely chop.
- Heat a frying pan with 2 tbsp oil on a medium-high heat. Fry the potato, spring onion and celery with the thyme for 3-4 mins, until the onion and celery begin to soften. Add the stock and a quarter of the paprika, then boil for 10-12 mins, until the potatoes are soft.
- Roughly chop the parsley. Dice the hake. Once the potatoes are soft, add the cream, spinach and fish. Zest the lemon and halve. Simmer for another 5 mins, then add the juice from half the lemon, half the zest and half the parsley.
- Cut the remaining half lemon into quarters. Serve the chowder garnished with the coconut bacon, remaining parsley, remaining zest and lemon quarters. Sprinkle with the remaining paprika.
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