Salmon Cream Vegetable Soup

Ingredients

• 500 g Potatoes (peeled and diced)
• 2 Onions (medium, finely chopped)
• 2 tbsp Olive oil (for sautéing)
• 2 Carrots (peeled and sliced)
• 1.2 L Water
• 350 g Salmon fillet (skinless, cut into bite‑size pieces)
• to taste Salt
• to taste Black pepper
• 250 g Broccoli (cut into small florets)
• 1 Tomato (diced)
• 10 g Fresh parsley (chopped)
• 200 ml Cream (20% fat) (adds richness, do not boil vigorously)

Instructions

1. Prepare vegetables

   Peel and dice the potatoes, finely chop the onions, peel and slice the carrots, cut broccoli into small florets, dice the tomato, and chop the parsley.

   Time: PT10M

2. Sauté aromatics

   Heat the olive oil in a large pot over medium heat. Add the onions and carrots, sauté until the onions become translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add potatoes and water

   Add the diced potatoes to the pot, pour in 1.2 L of water, and bring to a gentle boil.

   Time: PT5M

   Temperature: medium‑high heat

4. Cook salmon

   Season the salmon pieces with salt and pepper, then add them to the simmering broth. Reduce heat to a gentle simmer and cook for 15 minutes, or until the salmon is just cooked through and flakes easily.

   Time: PT15M

   Temperature: simmer

5. Add broccoli and tomato

   Stir in the broccoli florets and diced tomato, continue to simmer for an additional 5 minutes until the broccoli is tender but still bright green.

   Time: PT5M

   Temperature: simmer

6. Finish with cream and parsley

   Reduce heat to low, slowly stir in the 20 % cream and chopped parsley. Heat through for 2 minutes without bringing the soup to a rolling boil. Adjust seasoning with salt and pepper if needed.

   Time: PT2M

   Temperature: low heat

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

6 g

Ingredient Substitutions

• Instead of Olive oil: vegetable oil, canola oil
• Instead of Salmon fillet: trout, white fish fillet
• Instead of Broccoli: cauliflower
• Instead of Tomato: canned diced tomato
• Instead of Fresh parsley: dill, chives
• Instead of Cream (20% fat): half‑and‑half, coconut milk for dairy‑free

Equipment Needed

• Large pot
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Measuring cup
• Ladle
• Serving bowls

Critical Steps — Do Not Skip

• Cooking the salmon for the correct time to avoid over‑cooking
• Adding the cream on low heat to prevent curdling

Chef Tips from the Video

• Use fresh, skinless salmon for a smoother texture.
• For extra depth, sauté a small piece of celery with the onions.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Not recommended – the cream may separate after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Chop all vegetables and store them in a sealed container in the fridge for up to 24 hours.
• Prepare the broth without salmon; add the fish just before serving.