Salmon and spinach soup

    (3)

    A simple salmon and vegetable soup that tastes great! You can also use leftover salmon for this soup - just add it to the potatoes about 5 minutes before they are cooked.


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    Ingredients
    Serves: 4 

    • 1L water
    • 2 potatoes, slices into cubes
    • 2 bay leaves
    • salt and pepper to taste
    • 200g salmon fillet, sliced into chunks
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 1 carrot, finely chopped or grated
    • 150g frozen spinach

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring water to the boil in a large pot. Add cubed potatoes, bay leaf and season well with salt and pepper.
    2. Heat oil in a pan over low heat; add onion and carrot and cook until vegetables have softened, about 5 minutes.
    3. Add salmon and cook for another couple of minutes, then flake the fish directly in the pan with a wooden spoon.
    4. Transfer salmon and vegetables to the pot with the potatoes; continue to cook for another few minutes until the potatoes are tender.
    5. Add chopped spinach in the last 2 minutes. Bring to the boil for just a second. Remove from heat and serve.

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