Dinner Recipes

25 min - Easy Recipe - 6 Portions

Vegetable Soup With Salmon

Ingredients

  • 300gr Potatoes.

  • 2 Carrots.

  • 1 Onion.

  • 600gr Beetroots.

  • 1 Clove Of Garlic.

  • 20gr Ginger.

  • 1 Tsp Cardamon.

  • 3-4 Tbsp Olive Oil.

  • 2 Vegetable Bouillon Cubes.

  • 1800gr Water.

  • 1 Tbsp Thyme.

  • 50gr Butter.

  • 150gr Heavy Cream 35%.

  • 1kg Salmon, Fillet.

  • Salt & Pepper.

For Serving

  • Heavy Cream 35%.

  • Oregano.

  • Mint Leaves.

Nutritional Table

Per Portion

  • Calories: 503 (kcal) 25%

  • Fat: 35 (g) 50%

  • Sat. Fats: 13 (g) 65%

  • Carbs: 19 (g) 7%

  • Sugar: 4.9 (g) 5%

  • Protein: 27 (g) 54%

  • Fiber: 2.9 (g) 12%

  • Sodium: 0.61 (g) 10%

Per 100grams

  • Calories: 102 (kcal) 5%

  • Fat: 7.1 (g) 10%

  • Sat. Fat: 2.7 (g) 14%

  • Carbs: 3.8 (g) 1%

  • Sugar: 1 (g) 1%

  • Protein: 5.5 (g) 11%

  • Fiber: 0.6 (g) 2%

  • Sodium: 0.12 (g) 2%

* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.

Let’s Get Cooking

  1. Place a frying pan over high heat.

  2. Cut the potatoes into thick slices and add them to the pan.

  3. Cut the carrots and the onion into three large pieces and add them to the pan. Let them turn golden and smoky. Remove and set aside.

  4. Place the pan back on the heat.

  5. Cut the leek into large pieces, the beets, and add them to the pan. Let it turn golden and smoky.

  6. Place the pressure cooker over high heat and transfer all the veggies.

  7. Add the garlic, ginger, cardamom grated, olive oil, bouillon cubes, water, and thyme.

  8. Seal with the lid, turn the safety valve to the proper pressure indicator, and boil over medium heat for 20-30 minutes.

  9. Depressurize the pressure cooker, open the lid, and add the butter and the heavy cream.

  10. Beat with an immersion blender until smooth.

  11. Place a frying pan over high heat.

  12. Cut the salmon into portions and make skin-side 4-5 score lines.

  13. Add the olive oil, salt, and pepper and transfer to the hot pan, skin-side down.

  14. Cook for 3-4 minutes until golden, and then flip it over. Cook for 1-2 minutes and remove the pan from the heat.

  15. Serve the soup with the salmon, heavy cream, oregano, and mint leaves.