Salmon soup is so good and very healthy too. This one has a touch of chili, so it is lightly spicy, and very delicious. If you do not want to add chili, you can leave it out. As always, taste while cooking, as that is the only way to learn what you love the most. Be brave in the kitchen and have fun!
All my recipes are for 2 servings.
- 1/2 carrot
- 4 potatoes (medium size)
- 15 oz (450 ml) vegetable broth
- 1 tbsp tomato paste
- 1 teaspoon harissa paste (I use Al Fez)
- ½ teaspoon salt
- 8 oz (220 g) salmon fillet without skin (cut into 1-inch/25 mm cubes)
- 1 tbsp small capers
- 7 oz (200 ml) cooking cream (low-fat is a good choice)
- 1 tbsp fresh dill
How to prepare:
If you cannot find any harissa brand in your local stores, crush 1 small medium hot, smoked chili pepper. Mix chili with ½ teaspoon minced garlic, ½ teaspoon olive oil and ½ teaspoon tomato paste. If you prefer not to add chili into the soup, you can add 3 twists from your black pepper mill and 1/2 teaspoon salt-free lemon pepper.
Peel the carrot and the potatoes. Cut the carrot into ¼-inch (6 mm) slices and the potato into 1-inch (12 mm) pieces. Cook these on medium heat in a soup pot with the broth, the harissa and the tomato paste. Stir occasionally. After 12 minutes lower the temperature to medium-low heat. Cook for 5 minutes. Add salt, salmon cubes and capers. Cook for 9 minutes. Stir occasionally. Add the cream and cook for 2 minutes. Taste the soup. This is the best way to learn how much spices or herbs you want. Some like more, some like less.
Divide the soup into two soup bowls and add dill on top.
Tip: If you have sundried tomatoes at home, add a few for decoration and lovely taste