I love this creamy broth, soft veggies and tasty salmon cubes. Add a piece of bread to this Salmon Potato Soup and it can serve as a full dinner because it will get you filled up.

Just make sure the veggies are soft enough before adding the salmon, because it is cooked in just a few minutes. You can use any other veggies you like too. You can blend some fresh tomatoes if they are in season, instead of tomato puree.

Overall this is a very easy to cook soup that tastes really good. You are welcome to try it.

Salmon Potato Soup

Cook Time 1 hour
Servings 5 portions

Ingredients

  • 300 grams of salmon (no skin)
  • 3 potatoes (500 grams)
  • 2 garlic cloves
  • 200 grams of string beans
  • 2 carrots (200 grams)
  • 1 dl of tomato puree
  • 200 grams of cooking cream
  • 1 teaspoon of cornstarch
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of dill
  • Olive oil
  • Salt
  • White pepper

Instructions

  • Chop the garlic and cook it in olive oil just for a minute. Add diced potatoes and carrots, sliced string beans and tomato puree. Pour in water to cover all the ingredients (somewhere 8 dl), season with salt, pepper, add dill and cook for 40 minutes to soften the vegetables. Then add cooking cream and the salmon, which needs to be cut into cubes.
  • Put cornstarch into a cup and stir with a little water and then pour into the broth and stir. Cook for another 10 minutes until the salmon is done and the soup is nicely combined. Add lemon juice and stir, taste and add more spices if needed.
    Serve hot.
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