This winter, cosy up into this easy and nutritious soup. The coriander, cumin and olive oil give it a colourful warmth to tempt you into that first sumptuous bite of salmon.
Salmon is a wonderful food for gut health. Known to be an ingredient with anti-inflammatory properties, salmon is rich in omega-3 and can be beneficial for a diverse and healthy gut microbiome.
Ingredients
- extra virgin olive oil
- 4 spring onions, chopped
- ½ green capsicum, chopped
- 4 garlic cloves, minced
- 30g (1 oz) fresh dill, divided and chopped
- 5 cups low-sodium chicken broth
- 450g (1 lb) gold potatoes, thinly sliced into rounds
- 1 carrot, thinly sliced into rounds
- 1 tsp dry oregano
- ¾ tsp ground coriander
- ½ tsp ground cumin
- salt and pepper, to taste
- 450g (1 lb) salmon fillet, no skin, cut into large chunks
- zest and juice from 1 lemon
Directions
- Heat 2 tbsp extra virgin olive oil in a large pot until shimmering but not smoking. Add green onions, capsicum, and garlic and cook over medium heat, stirring frequently until fragrant (about 3 minutes or so). Add ½ of the fresh dill, and stir for 30 seconds more.
- Now add broth, potatoes and carrots. Add spices and season with salt and black pepper. Bring to a rolling boil then lower heat to medium and cook for 5 to 6 minutes or until the potatoes and carrots are tender.
- Season salmon with salt and gently add it to the pot of simmering soup. Lower heat and cook for a few brief minutes until salmon is cooked through about 3 to 5 minutes or until salmon is cooked and flakes easily.
- Stir in lemon zest, lemon juice and remaining dill.
- Transfer salmon soup to serving bowls. Serve with a side of bread.
Recipe: The Mediterranean Dish