Easy Salmon Soup Recipe

In the past several weeks, I’ve been on a cooking/baking frenzy, whipping up everything from sweet homemade toaster tarts to a refreshing strawberry gazpacho.  Many of these dishes require unique ingredients, and inevitably, my fridge has been filled with various fruits, vegetables, and spices just itching to be used in a creative way.

During one of my cooking sprees, I picked up a large bunch of Leeks and my intention was to use what was left in a potato leek soup.  But since the hubby was feeling a bit of Asian inspiration, he prepared this easy Salmon Soup Recipe.  I really love fish and while I don’t typically enjoy canned soups, I’ll order homemade soup at a restaurant whenever it’s available. So while the combination seemed a bit fishy (pardon the pun), I figured I would at least try it.  Surprisingly, I was quite sad when I finished this bowl since it was the very last one!

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Salmon Soup

Ingredients

• 1/2 onion chopped
• 2-3 carrots peeled and chopped
• 1-2 stalks of celery chopped
• 32 ounces Vegetable Broth I opt for the low sodium variety
• 6-8 ounces of Flat Rice Noodles I prefer my soup with a lot of noodles!
• 1 pound of Salmon thinly sliced
• salt/pepper to taste
• Soy Sauce to taste
• Splash of Lime Juice
• Garnish:
• Sliced Ginger
• Fennel fronds

Instructions

1. Sauté vegetables in 1-2 tablespoons of Olive Oil
2. Add vegetable broth
3. Add noodles and allow to cook approximately 5-7 minutes
4. Add sliced salmon and cook approximately 5 more minutes, or until the fish is done
5. Garnish with sliced ginger and fennel fronds

This soup is absolutely delightful and very easy to make.  I love the use of fresh ingredients which makes it lighter than most cream-based soups. The only thing I would have loved to include is seaweed (we simply didn’t have any).

My children enjoy salmon  (and homemade soups) so this soup was a great way to incorporate fresh veggies.  It’s colorful, which is appealing to them, and the noodles really helped them venture to try it (after all, anything with noodles has to be yummy!).

You could easily substitute your favorite variety of fish and vegetables if you don’t have any of the above ingredients. After all, this is a soup you’ll want to make when you have a few odds and ends just itching to be used up!

Recipe, Images: Rockin’ Mama

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.

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