A fish soup with peas and sweetcorn.

Recipe (salt free, oil free):
Serves 1,
Pollock fillet cut into chunks – 1
Garlic clove sliced – 1
Onion chopped – 1
Fresh thyme leaves – 1/2tbsp
Fresh parsley chopped – 2tbsp
Peas – 6tbsp
Sweetcorn – 3tbsp
Spelt flour – 1tbsp
Almond milk – 250ml

Mix the spelt flour with the almond milk. Saute the onion and garlic in water for 5 minutes until the onions are soft. Add the thyme leaves and cook for a minute. Add the flour milk mixture. Simmer for 5 minutes. Add the fish chunks and simmer for 8 minutes. Add the peas, sweetcorn and parsley. Simmer for a further 4 minutes until the fish and vegetables are cooked.

Original recipe:
Chicken and Mushroom Chowder by at_dads_table (Instagram)