Mediterranean Salmon Soup

Recipes

Apr 22

Written By Hofstede's Marketing

Serves: 4, Prep time: 10 mins, Cook time: 15 mins Total Time: 25 mins

Ingredients

1 1/2 tbsp olive oil

1 bunch green onion, chopped

1/2 green pepper, chopped

1/2 yellow pepper, chopped

1 tbsp garlic minced (about 4-5 cloves)

25 g fresh dill, roughly chopped

6 cups chicken broth

3-4 medium carrots,sliced

3-4 yellow flesh potatoes, sliced

1 large fillet salmon

1 tsp oregano

1/2 tsp cumin

1/4 tsp pepper

salt, to taste

lemon zest from one lemon

lemon juice from one lemon

kosher salt, to season salmon

Directions

In a large soup pot, heat olive oil on medium high. Add onion and pepper and saute for a few minutes. Then add garlic and saute for 30 seconds more. Add half of the dill and stir around for a few seconds.

Next, add chicken broth, potatoes, carrots, and spices. Bring the soup to a boil, and then turn down to a simmer for about 10 minutes, or until potatoes and carrots are tender.

Meanwhile, rub the salmon fillet with kosher salt. Once the veggies are cooked, carefully add the salmon to the soup in bite size pieces. Cook for about 3 minutes, or until the salmon flakes. Be careful not to overcook!

Remove from heat, and add the remaining dill, lemon zest, and lemon juice. Stir. Season the with more salt & pepper as needed. Serve with toasted bread and butter, enjoy!

Leftovers can be stored in the fridge for 4 days.