Salmon Soup

Homemade soups, apart from being way more nutritious and delicious, are also more economical. The amount of money that gets be spent on canned/ ready-made soups that are full of preservatives is better spent on a few simple and real ingredients that make the best meals for us.

Take this salmon soup, it's absolutely loaded with simple ingredients that compliment each other so well, and bring the best flavours. It's a chunky fish soup that is super quick and easy to make, and on the table in way less than 30 minutes.

The cream, instead of making the soup heavier, works wonderfully well with the salmon and dill. It's a fantastic trio that deliver when you think of a hearty and yummy dish that is ready to give you a hug whenever you need it most.

And with cooler weather coming our way, my salmon soup will no doubt become a favourite dish that will make its way onto the table really often. The good thing about it is that you can swap ingredients without compromising on the taste.

Ingredients used

• salmon fillets - I used fresh salmon for this soup, but if you have frozen ones, you will have to thaw them beforehand
• mixed vegetables - I used broccoli, cauliflower and carrots
• potatoes - 3 medium potatoes, it doesn't really matter what kind
• onion & garlic - make a great base for the soup
• chicken stock / broth - adds tons of flavour to the soup, I recommend using it over water
• cream - I used double cream / heavy cream
• butter & olive oil - for frying the onion and garlic
• dill - fresh dill is the best, it adds flavour and colour to the soup
• salt & pepper - to taste

Easy swaps

Soups don't really need the same exact amounts of ingredients as we do in baking, so I always take the freedom to add or swap ingredients as long as that doesn't compromise on the taste.

I used a mix of broccoli, cauliflower and carrots for the soup, but other great options are: leeks, spinach, sweet potatoes, butternut squash, pumpkin, peas, and frozen mixed vegetables.

Salmon can be swapped for any other fish fillets: cod, sea bass, hake, monkfish, etc. Or, you can even use seafood like: prawns / shrimp or mixed seafood. Or even smoked salmon.

Double cream can be swapped for sour cream or creme fraiche, although that would give the soup a sharper taste. The chicken stock can be swapped for fish stock if you have any.

Step-by-step photos and instructions

• in a large pot, add the butter and olive oil, and allow the butter to melt
• add the peeled and chopped onion and garlic, and fry on a medium heat until golden
• add the broccoli and cauliflower florets and sliced carrots, peeled and chopped potatoes and give it a good stir
• pour over the chicken stock, place a lid on the pot, and leave it to cook until the veggies are nearly tender
• mix the cream with a few tablespoons of hot broth to bring the cream to a similar temperature, remove the pot from the heat, and add the cream
• return the pot to the heat, add the salmon chunks and place the lid back on the pot
• leave to cook for a further 5 minutes until the salmon is cooked and the veggies are tender
• add the chopped dill, season with salt and pepper, and remove it from the heat

Expert tips

The golden rule when adding cream/yogurt/sour cream or creme fraiche to any hot soup/stew is that they must have the same temperature to the hot liquid, or they will curdle and you will end up with a not-so-appealing dish - still tasty though!

Simply add a few tablespoons of the hot liquid to the cream, mixing well after each tablespoon added, then remove the pot from the heat and add the cream - no curdling whatsoever!

Salmon cooks super fast in a hot broth, it really doesn't need more than 5 minutes, so make sure the veggies are nearly cooked through before adding the fish it - cooked for too long, the salmon will not keep its shape.

Recipe FAQs