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Creamy Cauliflower and Pink Salmon Soup

A simple, wholesome, and very tasty soup—delicious and waistline-friendly. You can make the same soup with broccoli; it pairs just as well with the delicate fish. Salmon works in place of the pink salmon, too.

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Cauliflower soup with pink salmon
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 3 g
Fats 25 % 2 g
Carbohydrates 38 % 3 g
48 kcal
GI: 100 / 0 / 0
  • How to make it: 1. Wash the cauliflower and break it into florets. Wash, peel, and cut the potato. Peel the onion, finely chop it, and sweat it gently in the oil. 2. Cover the cauliflower and potato with water, bring to a boil, and cook for 25 minutes, then add the onion and cook 5 minutes more. 3. Cut the fish fillet into small pieces and pan-fry until cooked through. 4. Wash and chop the dill. 5. Blend the soup smooth with an immersion blender, stir in the cream, season with salt, and mix well. 6. Serve, topping each bowl with pieces of fish and some dill.
  • Vegetables and fish are made for each other! I first had this dish years ago at a café, and it's been a staple in my recipe book ever since. You can use any vegetables and any kind of salmon or trout—carrots or zucchini are easy additions. You can swap the olive oil for another oil, but I prefer olive for its subtle aroma. The soup can also be made in a slow cooker. Thanks to its thick texture, it stays hot a long time, which makes it great for a dinner party; serve it with croutons or in a hollowed-out bread bowl. It's a wonderful option if you're watching what you eat, with a great balance of protein, fat, and carbs—the high protein makes it a good fit for athletes and anyone minding their figure. Kids love it too: since many little ones aren't fans of fish or cauliflower, this is a sneaky way to get it past them. The cream makes it lovely and smooth. Dress it up nicely for the kids and they'll happily polish it off without ever realizing how good it was for them—mom's happy and the kids are full. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Cauliflower - 28  kcal/100g
  • Dill greens - 38  kcal/100g
  • Boiled pink salmon - 168  kcal/100g
  • Pink salmon fresh - 142  kcal/100g
  • Salted pink salmon - 169  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g

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