When it comes to wholesome meals that pack a punch in both flavor and nutrition, Salmon Soup is a standout choice. This delightful dish is not only rich in omega-3 fatty acids but is also incredibly easy to prepare, making it perfect for busy weeknights or leisurely weekends. Imagine tender salmon chunks swimming in a flavorful broth, accompanied by an array of fresh vegetables and aromatic herbs. That’s what you’ll find in this nourishing soup!
In just 25 minutes, you can whip up a piping hot bowl of Salmon Soup that will have your family members coming back for seconds. With its light yet satisfying essence, this soup is like a warm hug in a bowl, ideal for cozy gatherings with friends or family. The addition of lemon zest and juice adds a refreshing brightness that elevates the entire dish, making it not only tasty but also beautifully fragrant.
Why You’ll Love This Salmon Soup
- Quick and Easy: Ready in just 25 minutes, perfect for a healthy weeknight dinner.
- Nutrient-Packed: Rich in omega-3 fatty acids, vitamins, and minerals.
- Flavorful: The combination of herbs, lemon, and fresh vegetables creates a delightful taste experience.
- Versatile: Pair it with crusty bread or serve it as a light appetizer.
- Customizable: Easily adapt the recipe to include your favorite vegetables or spices.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to prepare your kitchen and gather the right tools to ensure a seamless cooking experience. Start by chopping the vegetables: green onions, garlic, and green bell pepper. You’ll also want to thinly slice your gold potatoes and carrot, as even sizes will help them cook evenly in the soup.
For this recipe, you’ll need a large pot or Dutch oven to accommodate all the ingredients. A sturdy wooden spoon will come in handy for stirring, and a sharp knife will make your vegetable prep a breeze. Additionally, if you’re using fresh dill, a pair of kitchen scissors can make it easy to chop.
Ingredients
- 2 tbsp extra virgin olive oil
- 4 green onions, chopped
- 4 garlic cloves, minced
- ½ green bell pepper, chopped
- 1 oz fresh dill, chopped (divided)
- 5 cups chicken broth or fish stock
- 1 lb gold potatoes, thinly sliced into rounds
- 1 carrot, thinly sliced into rounds
- 1 tsp dried oregano
- ¾ tsp ground coriander
- ½ tsp ground cumin
- Kosher salt and black pepper, to taste
- 1 lb salmon fillet, skin removed, cut into large chunks
- Zest and juice of 1 lemon
- Remaining fresh dill
Instructions
Step 1: Sauté the Aromatics
Begin by heating the extra virgin olive oil in a large pot over medium heat. Once hot, add the chopped green onions, minced garlic, and chopped green bell pepper. Sauté these ingredients for about 3 minutes or until they become fragrant and tender. This step lays the foundation of flavor for our soup, so take a moment to appreciate the delicious aromas filling the kitchen.
Step 2: Add Broth and Vegetables
After sautéing the aromatics, it’s time to pour in your choice of chicken broth or fish stock. Stir in the thinly sliced potatoes, carrots, dried oregano, ground coriander, and ground cumin. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to medium and allow the soup to simmer for 5 to 6 minutes. Keep an eye on the veggies; they should become tender but not mushy.
Step 3: Introduce the Salmon
Prepare your salmon fillet by cutting it into generous chunks and seasoning them lightly with salt. Once the vegetables are ready, add the salmon to the pot. Lower the heat further and let it cook for 3 to 5 minutes, until the salmon is opaque and easily flakes apart when gently poked with a fork. This delicate cooking technique ensures your salmon remains tender and juicy rather than overcooked.
Step 4: Finish with Lemon and Dill
Once the salmon is cooked, remove the pot from heat. Stir in the lemon zest, lemon juice, and the remaining chopped dill. This not only brightens the flavor of the soup but also adds a final layer of freshness. Taste the soup before serving, adjusting the seasoning if necessary.
Variations
- Protein: Substitute salmon with other fish like cod or tilapia, or for a vegetarian version, try adding chickpeas or tofu.
- Vegetables: Incorporate seasonal vegetables like spinach, kale, or zucchini for added nutrients and flavor.
- Spices: Experiment with different herbs and spices, such as adding a pinch of red pepper flakes for heat or some fresh parsley as an alternative to dill.
Cooking Notes
- Ensure the carrots and potatoes are sliced uniformly for even cooking.
- Feel free to use vegetable broth for a fully vegetarian soup.
- Leftover soup can be stored in the fridge for up to 3 days; just reheat gently on the stove.
- This soup can also be frozen for up to 2 months. Cool completely before transferring to an airtight container.
Serving Suggestions
- Serve warm with crusty bread for dipping.
- Accompany with a fresh green salad for a complete meal.
- Offer a side of crackers or toasty baguette slices to complement the soup’s richness.
Tips
- For a creamier soup, add a splash of heavy cream or coconut milk at the end of cooking.
- Make sure to taste as you go, adjusting the seasoning to your liking.
- For added texture, sprinkle some toasted pumpkin seeds or croutons on top before serving.
- Do not overcook the salmon; it should be flaky but still moist.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information
- Calories: 350
- Protein: 35g
- Sodium: 600mg
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used. Just be sure to thaw it before cooking and cut it into pieces as directed.
Is this salmon soup gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free.
How can I make this soup spicier?
For a spicy kick, add some red pepper flakes or diced jalapeños when sautéing the vegetables.
Can I prepare this soup in advance?
You can make the base ahead of time and add the salmon shortly before serving to ensure it remains tender and fresh.
Conclusion
In conclusion, this Salmon Soup is a little bowl of comfort that’s quick enough to whip up on a busy evening yet elegant enough for a special occasion. Bursting with nutrients and flavor, it’s a dish you won’t want to miss out on. Don’t hesitate to make it your own by adding your favorite ingredients or sharing it with friends. If you enjoyed this recipe, please share your thoughts in the comments below and let us know how you made it unique! Happy cooking!
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Delicious Salmon Soup Ready in Just 25 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
In conclusion, this Salmon Soup is a little bowl of comfort that’s quick enough to whip up on a busy evening yet elegant enough for a special occasion.
Ingredients
- 2 tbsp extra virgin olive oil
- 4 green onions, chopped
- 4 garlic cloves, minced
- ½ green bell pepper, chopped
- 1 oz fresh dill, chopped (divided)
- 5 cups chicken broth or fish stock
- 1 lb gold potatoes, thinly sliced into rounds
- 1 carrot, thinly sliced into rounds
- 1 tsp dried oregano
- ¾ tsp ground coriander
- ½ tsp ground cumin
- Kosher salt and black pepper, to taste
- 1 lb salmon fillet, skin removed, cut into large chunks
- Zest and juice of 1 lemon
- Remaining fresh dill
Instructions
- Begin by heating the extra virgin olive oil in a large pot over medium heat. Once hot, add the chopped green onions, minced garlic, and chopped green bell pepper. Sauté these ingredients for about 3 minutes or until they become fragrant and tender. This step lays the foundation of flavor for our soup, so take a moment to appreciate the delicious aromas filling the kitchen.
- After sautéing the aromatics, it’s time to pour in your choice of chicken broth or fish stock. Stir in the thinly sliced potatoes, carrots, dried oregano, ground coriander, and ground cumin. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to medium and allow the soup to simmer for 5 to 6 minutes. Keep an eye on the veggies; they should become tender but not mushy.
- Prepare your salmon fillet by cutting it into generous chunks and seasoning them lightly with salt. Once the vegetables are ready, add the salmon to the pot. Lower the heat further and let it cook for 3 to 5 minutes, until the salmon is opaque and easily flakes apart when gently poked with a fork. This delicate cooking technique ensures your salmon remains tender and juicy rather than overcooked.
- Once the salmon is cooked, remove the pot from heat. Stir in the lemon zest, lemon juice, and the remaining chopped dill. This not only brightens the flavor of the soup but also adds a final layer of freshness. Taste the soup before serving, adjusting the seasoning if necessary.
Notes
Ensure the carrots and potatoes are sliced uniformly for even cooking. Leftover soup can be stored in the fridge for up to 3 days; just reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 35 g