Description
This Easy Salmon Soup is a comforting and nutritious dish featuring tender salmon chunks simmered with a medley of fresh vegetables, herbs, and mushrooms in a flavorful vegetable broth. Perfect for a cozy meal, it combines hearty ingredients like leeks, fennel, carrots, and spinach, finished with a sprinkle of parmesan for added richness.
Ingredients
Vegetables and Herbs
- 1 leek, sliced and diced
- 1 small fennel bulb, sliced and diced
- 1 large carrot, diced
- 2 celery ribs, sliced and diced
- 1/2 cup sliced shiitake mushrooms
- 3 tablespoons parsley, chopped
- 1 teaspoon thyme, chopped
- 3 ounces spinach (about one bunch, preferably baby spinach)
Liquids and Other Ingredients
- 3 tablespoons coconut oil (or unsalted butter)
- 2 cups vegetable broth
- 2 cups water
- 1 teaspoon kosher salt
- 1 pinch pepper
- 1 pound salmon, cubed into 1 1/2 inch chunks
- 4 tablespoons parmesan, finely grated (optional)
Instructions
- Melt the fat: In a large Dutch oven or heavy deep pot, melt the coconut oil or butter over medium-high heat until shimmering.
- Add the vegetables and herbs: Add the diced carrots, celery, fennel, leeks, chopped thyme, kosher salt, and pepper to the pot. Stir well to coat all the ingredients in the melted fat.
- Sauté the mixture: Cook the vegetables for about 5 to 7 minutes, stirring occasionally, until they start to soften and wilt but are not fully cooked through yet.
- Add broth and water: Pour in the vegetable broth and water, stirring to combine all the ingredients.
- Bring to a boil and reduce heat: Increase the heat and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low to maintain a simmer.
- Add mushrooms and simmer: Stir in the sliced shiitake mushrooms, then cook the soup uncovered for about 10 to 12 minutes, stirring occasionally to allow flavors to meld and the mushrooms to soften.
- Add salmon and spinach: Place the cubed salmon and fresh spinach into the pot, stirring gently to submerge them in the hot broth.
- Cover and finish cooking: Remove the pot from heat and cover with a lid. Let it sit for about 5 minutes to allow the spinach to wilt and the salmon to cook through gently in the residual heat.
- Serve and garnish: Ladle the soup into bowls and, if desired, sprinkle finely grated parmesan cheese on top for an extra layer of flavor.
Notes
- Use fresh, skinless salmon fillets for best results.
- Baby spinach is preferred as it wilts quickly and adds a tender texture.
- Parmesan cheese is optional for a richer taste; omit for a dairy-free option.
- Adjust salt and pepper according to your taste preference.
- This soup can be made dairy-free by using coconut oil instead of butter and skipping parmesan.
- Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop to avoid overcooking the salmon.
