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