Salmon Soup
Upgrade your soup game with this 30-minute Salmon Soup. A blend of fresh salmon, garden vegetables, and a creamy broth make this a flavorful and nutritious option. Perfect for quick dinners and meal prep!
Equipment
- Large Pot
Ingredients
Main Ingredients
- 400 g Fresh Salmon Skin removed, cut into bite-sized cubes
- 2 Carrots Peeled and diced
- 2 stalks Celery Chopped finely
- 1 Onion Finely chopped
- 3 cloves Garlic Minced
- 2 medium Potatoes Peeled and cubed
- 4 cups Fish Stock Preferably homemade or low-sodium
- 1 cup Heavy Cream Optional, for added creaminess
- 2 tbsp Fresh Dill Finely chopped
- 2 tbsp Lemon Juice Freshly squeezed
- 2 tbsp Olive Oil For sautéing
- Salt and Pepper To taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent (3-4 minutes).
- Add carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
- Pour in fish stock and bring to a simmer. Add lemon juice, salt, and pepper. Simmer for 10 minutes.
- Add salmon cubes and cook for 5 minutes until tender. Stir in heavy cream if using.
- Finish with fresh dill and adjust seasoning if needed. Serve hot.
Notes
For a healthier version, omit the heavy cream. Customize the seasoning with smoked paprika or saffron for a unique twist.