Serves 4-6
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To serve:

  1. In a large pot, melt the butter together with the olive oil over high heat.
  2. Add the onion, carrot and celery. Cook for 6-8 minutes until softened. Add the garlic, bay leaf and fresh thyme and cook for one minute longer.
  3. Add the flour and tomato purée and cook for 2-3 minutes, stirring.
  4. Stir in the tinned tomatoes and stock and bring to a boil. Reduce the heat and simmer for 30 minutes.
  5. Stir in the cream cheese and wine. Stir until the cream cheese dissolves, then simmer for another 8-10 minutes.
  6. Remove the bay leaf and thyme sprigs. Use a stick blender to whizz the soup until smooth.
  7. Return to a medium-high heat and add the fish, prawns and spinach. Simmer for a final 3-4 minutes or until the fish is completely cooked and the spinach has wilted. Season to taste with salt and pepper.
  8. Garnish with chopped parsley and serve with boiled baby potatoes.

Nutrition Facts

Per Serving: 535kcals, 28.9g fat (16g saturated), 19.3g carbs, 9.1g sugars, 48.8g protein, 4.8g fibre, 0.499g sodium