Salmon Soup
Flavorful salmon soup in a delicious, perfectly spiced broth with colorful vegetables that's even great when short on time.
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Servings: 6 serving
Ingredients
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 tablespoon all-purpose flour
- 1 pound Yukon potatoes, diced
- 1/2 cup fresh parsley, chopped
- 1 pound skin-less salmon, chopped
- 4 cup chicken broth
- 3/4 teaspoon coriander
- 1/2 teaspoon cumin
- 1 lemon, squeezed
- salt & pepper to taste
Instructions
- First, prep all the ingredients before starting.
- In a large pot with a little oil, add in the diced onions, carrots and garlic. Cook until the onions are soft and fragrant. The carrots will remain a little harder.
- Then, add in the parsley and cook for about 30 seconds before adding in the flour. Mix the flour around with the ingredients.
- Now, toss in the diced potatoes and the raw chunks of salmon. Next, pour in the chicken broth.
- Add in the herb and spices.
- Bring the pot to a simmer then cover and cook for about 20 minutes or until the potatoes are done. The salmon will be finished cooking before the potatoes.
- When the potatoes are soft remove from heat. Squeeze in the lemon.
- Lastly, add salt and pepper to taste before serving.
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