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Simple soup of canned pink salmon or salmon with vegetables

Easy Soup with Canned Pink Salmon and Vegetables

Pink salmon is good for you — feed your family salmon soup more often! I usually call this canned-salmon soup "cottage soup" or "camper's food," because it comes together fast and doesn't need any special ingredients you wouldn't already have in the fridge. So if you're short on time or out camping with no fridge, give this soup a try.

Katya

Recipe author

Simple soup of canned pink salmon or salmon with vegetables

Composition / ingredients

Servings:

Canned pink salmon

400

Potatoes

Onion

Carrot

Parsley

Bay leaf

Vegetable oil

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 25 % 6 g

Carbohydrates 42 % 10 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

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First, prep the vegetables. Wash, peel, and cut the potatoes into sticks. Put a pot of water on the heat (gauge the amount by how thick you want the soup — about 2 liters works), and when it boils, add the potatoes. Peel the carrot and onion; grate the carrot on a coarse grater or chop it finely, and cut the onion into half-rings. Lightly sauté them in oil in a skillet, and once the onion turns translucent, add the sautéed vegetables to the soup pot. Season with salt, black pepper to taste, and the bay leaf. Now open the canned salmon and add the fish to the broth. Chop the parsley and add it too. Cook the soup for another 15–20 minutes, then turn it off. Serve with a slice of lemon, if you like.