Soup or curry? Beats me.

This is an easy recipe that I treat as fish soup, but it has mild-curry like qualities.

You'll note that I forgot to take a picture, so you're going to have to trust me that it's tasty.

All ingredients (bolded) from HIT.

Rinse and chop 200g sugar snap peas, 200g mushrooms of your choice, 150g cherry tomatoes, one garlic clove, half an onion and some fresh ginger (about the size of a garlic clove). Drain a 140g can of corn.

I put all these ingredients in bowls next to the stove, as once this recipe gets going it's pretty quick.

In a large pot, sautee the onions, garlic and ginger for a few minutes in olive oil. Stir in 200g cream, 0.25 litres vegetable broth (I have bouillon and heated it in water, separately, but it'd be fine to put in the main pot) and 2tbps creme fraiche. Add all the ingredients you chopped. Season with salt, pepper and anything else you have around. Cook for 5+ minutes.

During that five minutes, chop into bite size pieces 600g of white fish meat. When your 5+ minutes is up, stir it in with the other ingredients and squeeze in some fresh lemon and lime. Cook for another 5+ minutes.

We ate it with some fresh Brötchen from the bakery, but if you wanted to treat it more like a curry, it'd work very well with rice, also.