Description
A bright and nourishing soup combining tender salmon, fresh cilantro, and rich tomato broth, perfect for quick dinners and creative variations.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 cups canned diced tomatoes
- 4 cups vegetable broth
- 1 pound fresh salmon, cubed
- 2 medium potatoes, diced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- Preheat a large pot or Dutch oven over medium heat, swirl in olive oil, and sauté the onion and garlic for 3-4 minutes until softened.
- Add red pepper flakes and bay leaves, cooking for 30 seconds. Stir in tomato paste and mix well.
- Pour in diced tomatoes and vegetable broth, bring to a boil, then simmer uncovered for 20 minutes.
- Carefully add cubed salmon and diced potatoes, cover, and simmer gently for 20 minutes.
- Stir in lime juice, cilantro, and season with salt and pepper, allowing to sit for 5 minutes.
- Serve hot, garnished with additional cilantro and lime wedges if desired.
Notes
This soup can be adapted for various diets by swapping ingredients; for low-carb, omit potatoes and add non-starchy vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg