Ingredients for Making Carp Soup: 

• 250 g potatoes, peeled and cubed
• 100 g carrots, peeled and sliced
• 5 g butter
• 1 onion, peeled and finely chopped
• 1 leek, trimmed and sliced
• 1 garlic clove, peeled and crushed
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried marjoram
• 500 ml vegetable stock
• 1 tbsp tomato puree
• 400 g carp fillet, skinned and cubed
• 1 tbsp mustard and cress

 

Instructions for Making Carp Soup:

• Cook the potatoes and carrot in a pan of lightly salted boiling water for 10 mins until just tender. Drain and set aside.
• Heat the butter in a large pan and fry the onion, leek and garlic over a medium heat for 5 mins. Stir in the cumin, paprika and marjoram and cook for a further minute.
• Add the stock, tomato puree and drained vegetables and bring to the boil. Reduce the heat to a simmer and add the cubed fish. Cook gently for 8-10 mins until the fish is just cooked. Season to taste with salt and freshly ground black pepper. Serve in warmed bowls garnished with the mustard and cress.