Skip to content

Fish, Meal soups and plant based

Cod and vegetable soup with potatoes

Cod and vegetable soup with potatoes is a complete one-pot meal for 4, ready in 45 minutes, easy to make, for about €3.00 per person. The key is adding the cod only in the last ten minutes, so it stays in tender chunks instead of breaking apart in the broth.

Tonight, a cod soup with leeks, carrots and potatoes, a gentle one-pot meal that warms you up without weighing you down.

Cod and vegetable soup with potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup brings together soft potatoes, mellow leeks and carrots, and delicate cod that flakes into big, tender pieces. The broth stays light, just lightly perfumed with bay leaf and the vegetables that simmered slowly together. It's a gentle, mild dish with no strong spices, so it works just as well for kids as for more adventurous eaters.

It's a great weeknight soup for fall or winter, when you want something warm and filling without spending the whole evening in the kitchen. Serve it simply with a slice of country bread, and it works just as well for a family dinner as for a quiet meal for two.

The ingredients

4 people

Fish counter

  • Cod 500 g

Fruits and vegetables

  • Leeks 2
  • Carrots 2
  • Potatoes 400 g
  • Onion 1
  • Parsley 1 bunch

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Bay leafoften in the pantry 1 leaf
  • Olive oiloften in the pantry 2 tbsp
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Fish, Gluten, Celery

The step by step recipe

  1. Peel and dice the carrots, potatoes and onion, and slice the leeks into rounds.

    Wash the leeks well, dirt gets trapped between the layers.

  2. Sweat the onion and leeks in the oil, without letting them color. 5 min

    Low heat is enough, they just need to turn translucent.

  3. Add the carrots, potatoes, bay leaf and crumbled bouillon cube, cover with 1.2 liters of water and let it cook. 20 min

    Keep it at a gentle simmer, the vegetables should stay whole.

  4. Cut the cod into large cubes and drop them into the simmering soup. 8 min

    Turn off the heat as soon as the fish turns opaque.

  5. Add pepper, sprinkle with chopped parsley and serve with the country bread.

    Taste before adding salt, the broth is already well seasoned.

Our tips to get it right

  • Cut the vegetables into evenly sized pieces so they all cook at the same rate and hold their shape in the bowl.
  • Pick firm cod and double check it for stray bones before cutting it into cubes.
  • If the broth reduces too fast, top it up with hot water rather than cold so the vegetables keep cooking evenly.

The variations

  • Swap the cod for hake or pollock, two firm white fish that hold up well during cooking.
  • For a vegetarian version, replace the fish with chickpeas and stir in a spoonful of cream for texture.
  • For kids, blend part of the soup before adding the fish, for a smoother base with just a few chunks.

What to serve it with

  • Toasted country bread
  • A simple green salad
  • A glass of sparkling water

Storage

This soup keeps for 2 days in the fridge in a sealed container. You can freeze it without the fish, since cod tends to turn mushy after thawing. Reheat gently over low heat, without boiling, to keep the cod from falling apart.

Questions about this dish

Can you use frozen cod?

Yes, thaw the cod in the fridge overnight and pat the cubes dry before adding them to the broth. This keeps the soup from turning too watery.

Can you make this soup ahead of time?

You can make the broth with the vegetables up to a day ahead, then reheat it and add the cod only at the last moment. That way the fish stays perfectly tender.

Can you use homemade broth instead of a bouillon cube?

Yes, homemade vegetable broth works great and gives a milder flavor. Use the same 1.2 liters as in the recipe.

How do you know when the cod is cooked through?

The cod is done once it turns opaque and flakes easily with a fork, usually after about 8 minutes of gentle simmering. Avoid cooking it longer so it stays in nice chunks.

How long does it take to make a cod and vegetable soup with potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cod and vegetable soup with potatoes?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cod and vegetable soup with potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, celery. Always check the labels of the products you buy.

Meal soups and plant based cooking

See all

Recipes with cod

See all