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Step 1: Sauté the Vegetables
In a large pot, heat a drizzle of olive oil over medium heat.
Add the finely chopped onions and sauté for 5-6 minutes, stirring occasionally until they become soft and translucent.
Add the sliced carrots and continue to sauté for another 3-4 minutes.
Step 2: Cook the Potatoes
Add the diced potatoes to the pot, followed by 1.2 liters of water.
Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to medium-low and allow the vegetables to simmer for 15 minutes, or until the potatoes are tender.
Step 3: Add the Broccoli and Tomato
Add the chopped broccoli and diced tomato to the pot.
Stir well and cook for an additional 5-7 minutes until the broccoli becomes tender.
Step 4: Add the Salmon
Gently add the chunks of salmon to the pot.
Continue simmering the soup for another 7-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 5: Incorporate the Cream
Lower the heat and stir in the cream. Allow the soup to heat through, but do not let it come to a boil as the cream might curdle.
Taste the soup and adjust the seasoning with more salt or pepper, if needed.
Step 6: Garnish and Serve
Once the soup is done, ladle it into bowls and garnish with freshly chopped parsley for a burst of color and flavor.
Serve immediately, ideally with crusty bread or a side salad for a complete meal.
Cooking Tips
Don’t Overcook the Salmon: Add the salmon towards the end of cooking to prevent it from becoming tough and overcooked. Salmon should only take around 7-10 minutes to cook through in the simmering soup.
Alternative Cream Options: For a lighter version, you can substitute the cream with half-and-half, coconut milk, or even evaporated milk. This will give the soup a creamy texture without adding too much richness.
Enhancing Flavor: If you like a more robust flavor, consider adding a splash of white wine to the soup during the cooking process or infuse the broth with a bay leaf or fresh thyme.
Vegetable Variations: Feel free to swap out or add other vegetables such as zucchini, peas, or spinach for extra color and nutrients.
Storage
Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat on the stove. Avoid bringing it to a boil once the cream has been added to prevent curdling.
Freezing: This soup can also be frozen, but it’s best to do so before adding the cream. Freeze the vegetable and salmon mixture in a freezer-safe container for up to 3 months. When you’re ready to eat it, thaw overnight in the fridge and stir in the cream while reheating.
Nutritional Facts (Per Serving, based on 6 servings)
Calories: 310 kcal
Carbohydrates: 26g
Protein: 22g
Fat: 13g
Saturated Fat: 6g
Fiber: 5g
Sugar: 6g
Vitamin C: 80mg
Calcium: 100mg
Iron: 2.5mg
This soup is packed with protein from the salmon and loaded with vitamins and minerals from the variety of vegetables used. It’s a nutritious meal that fits well into a balanced diet.
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