Leek and salmon soup

    1 hour 15 min

    A smooth creamy fish soup packed with potatoes, leeks, cauliflower, carrots and chunks of salmon.

    2 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 3 leeks, trimmed and thinly sliced
    • 2 small onions, thinly sliced
    • 2 shallots, thinly sliced
    • 4 cloves garlic, minced
    • 1 teaspoon salt
    • 1L vegetable stock, or more as needed
    • 2 large potatoes, sliced
    • 1 small head cauliflower, broken into small florets
    • 2 carrots, sliced
    • 240ml double cream
    • 450g skinless salmon fillet, cut into large chunks
    • salt and cracked black pepper to taste
    • crispy onions to garnish (optional)

    Prep:40min  ›  Cook:35min  ›  Ready in:1hr15min 

    1. Heat oil in a large pot over medium heat. Add leeks, onions and shallots. Add garlic and salt. Cook and stir until vegetables are soft but not browned, about 3 minutes.
    2. Pour stock into the pot; add potatoes, cauliflower and carrots. Bring to the boil; reduce heat to low and cook until carrots and potatoes are soft, about 20 minutes. Use an immersion blender to puree the soup until creamy-smooth, adding more stock if the soup is very thick.
    3. Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle crispy onions on top.

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