$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


Smoked trout and bean soup


  • 2 (150g each) smoked trout pieces (see note)
  • 2 pieces lavash bread
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 red capsicum, chopped
  • 400g can diced tomatoes
  • 6 cups reduced-salt vegetable stock
  • 350g chat potatoes, cut into 2cm pieces
  • 150g green beans, trimmed, cut into 2.5cm lengths
  • 2 x 420g cans four bean mix, drained, rinsed
  • 2 tablespoons coriander leaves, chopped


  • Step 1 - Remove skin and bones from trout. Break flesh into pieces. Set aside. Preheat oven to 190°C. Place lavash on a baking tray. Cook for 3 to 4 minutes or until crisp. Allow to cool. Break into large pieces.
  • Step 2 - Meanwhile, heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 2 to 3 minutes or until tender. Increase heat to high. Stir in tomatoes, stock and potatoes. Bring to the boil. Reduce heat to medium. Cover. Cook for 5 minutes or until potatoes are just tender.
  • Step 3 - Add green beans and bean mix. Simmer for 3 minutes or until green beans turn bright green. Remove from heat. Gently stir in trout. Season with pepper. Ladle soup into serving bowls. Sprinkle with coriander. Serve with lavash.

Recipe Ingredient

Leave a Comment