Creamy Salmon and Vegetable Soup is a hearty, warming dish that’s perfect for cooler days or when you need a nutritious meal in a bowl. Combining tender chunks of salmon with fresh vegetables like broccoli, carrots, potatoes, and a touch of cream, this soup is both satisfying and rich in flavor. The natural flavors of the salmon meld beautifully with the vegetables, creating a dish that is both light yet creamy, healthy yet indulgent. Whether you are preparing this for a family dinner or to warm up on a chilly evening, this soup offers a comforting, wholesome experience packed with vitamins, protein, and healthy fats. This recipe is simple to follow and comes together in under an hour, making it a great weeknight meal.

Full Recipe:

Ingredients

For the Soup:

• 2 onions, finely chopped
• 4-5 potatoes, peeled and diced
• 2 carrots, sliced
• 1.2 liters of water
• Salt, to taste
• Pepper, to taste
• Olive oil, for sautéing
• 350 grams of salmon, cut into chunks
• 250 grams of broccoli, chopped
• 1 tomato, diced
• 200 ml cream (20%)
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. In a large pot, heat a drizzle of olive oil over medium heat.
2. Add the finely chopped onions and sauté for 5-6 minutes, stirring occasionally until they become soft and translucent.
3. Add the sliced carrots and continue to sauté for another 3-4 minutes.

Step 2: Cook the Potatoes

1. Add the diced potatoes to the pot, followed by 1.2 liters of water.
2. Season with salt and pepper to taste.
3. 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

1. Add the chopped broccoli and diced tomato to the pot.
2. Stir well and cook for an additional 5-7 minutes until the broccoli becomes tender.

Step 4: Add the Salmon

1. Gently add the chunks of salmon to the pot.
2. 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

1. 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.
2. Taste the soup and adjust the seasoning with more salt or pepper, if needed.

Step 6: Garnish and Serve

1. Once the soup is done, ladle it into bowls and garnish with freshly chopped parsley for a burst of color and flavor.
2. 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.

 

FAQs

1. Can I use frozen salmon?
   • Yes, frozen salmon works well for this recipe. Just make sure to thaw it completely before adding it to the soup for even cooking.
2. Can I replace the salmon with another type of fish?
   • Absolutely! You can use cod, haddock, or even shrimp as a substitute for salmon. Be sure to adjust the cooking time based on the type of seafood you choose.
3. What can I use instead of cream?
   • If you’re looking for a dairy-free alternative, coconut milk or almond milk works well. For a lower-calorie option, try using half-and-half or a milk substitute of your choice.
4. Can I add more vegetables?
   • Feel free to customize this soup by adding your favorite vegetables. Zucchini, spinach, kale, or peas are great options that blend well with the creamy base and salmon.
5. Can I make this soup ahead of time?
   • Yes, you can make the soup ahead and store it in the fridge or freezer. Just avoid adding the cream until you’re ready to serve it for the best texture and flavor.