Mama’s Salmon Pepper Soup
Ingredients
1 tsp whole cloves or ½ tsp ground cloves
1 tsp ground nutmeg
1 tsp ground white pepper
1 tsp ground black pepper
1 tsp onion powder
1 pinch chilli flakes (optional)
1 onion, roughly chopped
3 tbsp minced garlic
1 romano pepper, deseeded and roughly chopped
1 scotch bonnet, roughly chopped (deseed for less heat)
1 tbsp hot curry powder
1 tbsp Maggi Liquid Seasoning
600ml fish bone broth
4 skinless salmon fillets, cut into large chunks
150g spinach, finely chopped
30g basil, leaves picked and roughly torn
4 servings
Calories~413 kcal
Protein~39 g
Carbs~14 g
Fat~23 g
Fiber~3 g
Sugar~5 g
Total recipe
Calories~1,650 kcal
Protein~155 g
Carbs~55 g
Fat~90 g
Fiber~13 g
Sugar~18 g
Method
Step 1
First make the spice mix. If using whole cloves, toast in a dry frying pan for around 2 mins until fragrant. Grind to a fine powder then mix with the nutmeg, white pepper, black pepper, onion powder and chilli flakes, if using. Set aside 1 tbsp in a small bowl and pour the rest into an airtight jar (it will keep for up to 3 months).
Step 2
Blitz the onion, garlic, romano pepper and scotch bonnet in a high-speed blender with a splash of water until smooth.
Step 3
Tip the mixture into a saucepan with the reserved 1 tbsp spice mix, the curry powder and Maggi Liquid Seasoning. Add the fish bone broth plus 400ml cold water and bring to a gentle boil. Reduce the heat to low and simmer for around 10 mins.
Step 4
Add the salmon and continue to cook for 10 mins until it flakes easily. Stir in the spinach and basil, and cook for 2 mins more. Taste and adjust the seasoning if needed.
