Carp Soup - cooking recipe

Ingredients

1/2 lb potatoes, peeled and cubed
1/4 lb carrots, peeled and sliced
1 tsp butter
1 None onion, peeled and finely chopped
1 None leek, trimmed and sliced
1 None garlic clove, peeled and minced
1/2 tsp ground cumin
1 tsp paprika
1 tsp dried marjoram
2 cups vegetable stock
1 tbsp tomato paste
1 lb carp fillets, skinned and cubed (substitute cod or tilapia, if desired)
1 small handful watercress, thick stems removed

Preparation

Cook the potatoes and carrot in a pot of lightly salted boiling water for 10 mins until just tender. Drain and set aside.
Meanwhile, heat the butter in a large pan and saute the onion, leek and garlic over a medium heat for 5 mins. Stir in the cumin, paprika and marjoram and cook for 1 min. Add the stock, tomato paste and drained vegetables and bring to a 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. Serve in warmed bowls garnished with the watercress.