Saffron Salmon Soup

Ingredients

• 1 tbsp of olive oil

• 350 g of salmon fillet, skin removed and cut into cubes

• 1 onion, peeled and finely chopped

• 1 tsp of saffron

• 1 lemon, zested

• 2 tablespoons of fresh dill, plus extra sprig for garnishing

• 6 strips of smoked salmon, for garnishing

• 2 leeks, trimmed and roughly chopped

• 1.5 litres of vegetable stock

• 2 potatoes, peeled and cubed

4 servings

Calories~438 kcal

Protein~26 g

Carbs~35 g

Fat~20 g

Fiber~5 g

Sugar~6 g

Total recipe

Calories~1,750 kcal

Protein~105 g

Carbs~140 g

Fat~80 g

Fiber~20 g

Sugar~25 g

Method

• Step 1

  Heat a deep saucepan with olive oil. Sauté the onions, garlic and leeks together until just soft.

• Step 2

  Add the saffron to the hot stock and then pour into the pot. Stir in the potatoes, bring to the boil and simmer for 15 minutes.

• Step 3

  Add the dill and lemon zest. Puree the soup in a food processor or blitz. Return to the saucepan. Add the cubed salmon and simmer for a final 5 minutes. Season to taste.

• Step 4

  Garnish with strips of smoked salmon and sprigs of dill.