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Easy Pink Salmon Soup

An incredibly easy fish soup recipe! This simple pink salmon soup comes together fast — a meal cooked in half an hour is genuinely doable here. There's no fish to clean or fillet, and the vegetables cook quickly. Rice pairs beautifully with the fish, and fresh parsley gives the soup a bright flavor and lovely aroma!

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Simple pink salmon soup
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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 30 % 3 g
Fats 20 % 2 g
Carbohydrates 50 % 5 g
45 kcal
GI: 60 / 40 / 0
    1. First, prep all the vegetables for the soup. Peel the onion, carrots, and potatoes and rinse them under running water. Finely chop the onion and cut the carrots into small dice. Cut the potatoes into medium, roughly shaped pieces. 2. Pour a little vegetable oil into a heavy-bottomed pot and heat it. Add the chopped onion and carrots and sauté over medium heat for about 2–3 minutes, until softened and the onion turns translucent. Add the potatoes and sauté with the other vegetables for another 5 minutes. This step adds a little flavor to the finished soup and keeps the vegetables from getting mushy. 3. Boil clean filtered water in a kettle and pour it into the pot while still hot, just covering the lightly sautéed vegetables. Cover and simmer the soup over low heat. 4. Rinse the rice well several times and drain it in a sieve. Add the rinsed rice to the soup. Once it returns to a boil, keep cooking over low heat for 15 minutes. 5. Open the can of pink salmon. Tip the contents into a large deep bowl for convenience and lightly mash the fish with a fork. Once the rice is done, add the flaked canned fish to the pot and stir well. 6. Season with salt, taste, and adjust the seasoning. Take the pot off the heat and let the soup rest a little. 7. Rinse, dry, and finely chop the parsley. Ladle the soup into bowls, garnish with the parsley, and serve right away. 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
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Canned pink salmon - 136  kcal/100g

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