Salmon Soup Recipe
This Salmon Soup is a warm, comforting dish packed with tender salmon, vegetables, and a flavorful broth. It’s a perfect combination of rich omega-3 fatty acids and hearty ingredients, making it both nutritious and delicious.
Calories: 349kcal
Ingredients
- 2 salmon fillets about 12 oz, skin removed, cut into chunks
- 4 cups vegetable or fish broth
- 1 cup heavy cream or coconut milk for a creamy version
- 1 medium onion chopped
- 2 medium potatoes diced
- 1 carrot sliced
- 1 celery stalk chopped
- 2 cloves garlic minced
- 1 tablespoon butter or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill or 1 tablespoon fresh dill
- 1/2 teaspoon paprika optional
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Heat butter or olive oil in a large pot over medium heat.
- Sauté onions, garlic, celery, and carrots until soft, about 5 minutes.
- Add potatoes, broth, salt, black pepper, and dill. Bring to a simmer.
- Cook until potatoes are tender, about 15 minutes.
- Gently add salmon chunks and let them simmer for 5-7 minutes until cooked through.
- Stir in heavy cream (or coconut milk) and lemon juice. Let it warm for another 2 minutes.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve warm.
Notes
- For a lighter version, skip the cream and use extra broth.
- Use fresh dill and a splash of white wine for extra depth of flavor.
- Serve with crusty bread for a complete meal.
- Store leftovers in the fridge for up to 3 days.