Vegetable soup with salmon is a low-calorie light soup, you can quickly and easily cook. By the salmon, the vegetable soup tastes very aromatic. If you do not receive fresh salmon, you can also use frozen salmon, but then you should thaw out in time.
The garden vegetables need not be thawed and frozen can be used. For the vegetable soup with salmon and half an onion peel and cut into fine dice. Heat the butter in a soup pot, but do not let brown. Add the onions and fry on medium heat and add mixed vegetables.
Vegetable stock and pour over the vegetables and season with a laurel leaf. A lid on the soup pot and boil vigorously once the vegetable soup. The temperature switch back to medium and the vegetables in about 6-8 minutes, not too soft. Salmon, rinse and dry with kitchen paper. Cut salmon into bite-sized cubes, as shown on the image above, and season with salt and white pepper.
When the vegetables are cooked, turn off the stove. The vegetable soup must not boil, because otherwise the salmon protein is secreted and dry.In addition, the vegetable soup is cloudy through the protein. Add the salmon to the vegetable soup and pull in about 2 minutes until done. Finely chop the parsley and sprinkle on just before serving the vegetable soup with salmon.
- 1 / 2 Onions
- 10 g Butter
- 400 g Garden vegetables
- 1 / 2 L Vegetable stock
- 1 Bay leaf
- 250 g Salmon
- 1 tbsp parsley
- White pepper
2 servings – 418 calories per serving
- 15 mins Prep – 20 mins Total.