July 30, 2013

Tomatoey Salmon Soup


I am enjoying a day off work and treated myself to some fresh flowers and a loaf of sourdough this morning. What better to accompany a slice of such bread than a hearty soup? We are having quite a warm July here in Sydney this year so soups haven't been on my menu as much as they usually are at this time of the year. I do, however, love making (and eating) soups when the weather allows.

It's been a while since I've posted a non-vegetarian recipe here on my blog, but I am making an effort to include a bit more fish on my weekly diet. This soup is so easy and quick to whip up and it was a perfect lunch to make between shopping and house-cleaning. I'm certainly fuelled to keep going now!

Tomatoey Salmon Soup

olive oil
1 brown onion, chopped finely
2 carrots, peeled and chopped
1 x 400g tin crushed tomatoes
2 tablespoons tomato paste
600-700ml water
vegetable or fish stock
4 large potatoes, peeled and chopped
400g salmon, skinned, boned and cubed
a bunch of dill, finely chopped

1. Heat oil in a large saucepan and add onions and carrots. Cook for a few minutes, then add tomatoes, water and stock. Add potatoes and cook for 15 minutes or until potatoes are almost tender. 

2. Add salmon and cook for a further 5-10 minutes until just cooked. Finally, add dill.

Tomatoey Salmon Soup
Baby's Breath flowers