Hearty but light salmon and vegetable soup Food


  • 400-500 g skinless salmon fillet, cut into large cubes;
  • 4 potatoes, peeled and cut into cubes;
  • 2 carrots, peeled and cut into cubes;
  • 1 onion, yellow or shallot, peeled and diced;
  • 2 cloves of garlic, crushed;
  • 2 teaspoons. spoon of butter;
  • 1 teaspoon. spoon of olive oil;
  • 1.5 l fish broth or water;
  • 200 ml of cream;
  • salt;
  • freshly ground black pepper;
  • a handful of fresh dill, finely chopped.


1. Heat the butter and oil in a thick-bottomed saucepan over medium heat, add onion cubes and fry until they begin to soften, add carrots and garlic and fry for another few minutes until the garlic is fragrant.

2. Pour broth or water into a pot, add potatoes, salt, pepper, let it boil and cook in a closed pan for about 15 minutes until the potatoes are soft.

3. Open the pot, pour the cream, add the salmon cubes and cook in the uncovered pot for about 15 minutes.

4. Add the dill to the pot, taste for lack of spice. Pour into a plate and serve. If you want, you can serve your favorite light bread or French baguette next to it.

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