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Fast and tasty
Red fish and spinach soup

Salmon and Spinach Soup

Salmon and spinach make a wonderful pairing in soup! This first course is healthy and easy to put together, and the combination of fish and vegetables gives it a special character. A bright, cheerful bowl that brightens up the dinner table. You can use either fresh or frozen fish.

Pearl

Recipe author

Composition / ingredients

Servings:

Fish (any salmon-type fish — salmon, pink salmon, or trout)

150

Potatoes (small)

Onion

Carrot

Spinach (a small bunch, to taste)

Tomato

Vegetable oil

Bay leaf

Garlic

Fresh herbs

Lemon

0.5

Basil (or dried oregano)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 43 % 9 g

Carbohydrates 52 % 11 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather all your ingredients. Peel and rinse the potatoes, onion, carrot, and garlic.
Step 2:

Cut the potatoes and tomato into small cubes. (If you'd like to peel the tomato first, pour boiling water over it, let it sit 1–2 minutes, drain carefully, and slip off the skin.) Cut the carrot into matchsticks and the onion into thin half-rings.
Step 3:

Heat the vegetable oil in a heavy-bottomed pot. Add the onion and carrot and stir-fry over high heat for a few seconds.
Step 4:

Add the tomato, stir again, and let everything cook together over medium heat for about 5 minutes.
Step 5:

Add the potatoes to the pot. Pour in boiling water (3 to 4 cups / 750 ml to 1 liter, depending on how thick you want the soup). Cover and simmer until the potatoes are tender — about 10 minutes, since they're cut small.
Step 6:

Meanwhile, prep the rest of the ingredients. Cut the fish into even, medium cubes.
Step 7:

Wash the spinach and roughly chop it.
Step 8:

Cut the lemon into thin slices and mince the garlic or press it. Chop the herbs small as well — dill and green onion are great in this soup.
Step 9:

Add a pinch of dried basil or oregano to the pot (you can skip this step).
Step 10:

Add the fish to the pot and season with salt to taste. Bring to a boil over high heat, then reduce to medium and cook for no more than 5 minutes.
Step 11:

Add the spinach and a small bay leaf, and turn the heat back up to high.
Step 12:

Right away, add a couple of lemon slices, the herbs, and the garlic. Once it comes to a boil, take the pot off the heat, cover, and let the soup rest for a few minutes.

Salmon and other fatty fish are very good for you, packed with the nutrients your body needs. Their omega-3 fatty acids help lower cholesterol, give your hair and skin a healthy glow, and support your immune system, and they're also a great source of vitamin D. This soup comes together quickly and easily — a real plus when time is short. Serve it hot, and if you like, add a lemon slice and a spoonful of sour cream to each bowl. Season with allspice to taste. Enjoy!