Easy Salmon Soup
This Easy Salmon Soup is made with fresh salmon, fennel, leeks, and shitake mushrooms. It's unbelievably good, and good for your your body! Everyone who has ever tried it raves about its lovely, nourishing flavor.
Servings: 4 -6
Ingredients
- 3 tablespoons coconut oil or unsalted butter
- 1 leek sliced and diced
- 1 small fennel bulb sliced and diced
- 1 large carrot diced
- 2 celery ribs sliced and diced
- 1 teaspoon kosher salt
- 1 pinch pepper
- 1/2 cup sliced shiitake mushrooms
- 2 cups vegetable broth
- 2 cups water
- 3 tablespoons parsley chopped
- 1 teaspoon thyme chopped
- 1 pound salmon cubed into 1 1/2" chunks
- 4 tablespoons parmesan finely grated, optional
- 3 ounces spinach about one bunch, I prefer baby spinach when available
Instructions
- In large dutch oven or heavy deep pot, melt butter over medium high heat
- Add carrots, celery, fennel, leeks, thyme, salt and pepper and stir to coat.
- Stir and cook for about 5-7 minutes or until vegetables start to wilt a bit.
- Add vegetable stock and water.
- Bring to a low boil, as soon as you see the bubbles, lower heat to low.
- Stir in mushrooms and cook for about 10-12 minutes. Stirring occasionally.
- Add salmon and spinach to pot and stir to submerge
- Remove pot from heat and cover for about 5 minutes, or until spinach is wilted and your salmon chunks are cooked through.
- Place soup in bowl and sprinkle parmesan cheese.
Notes
Salmon will change color from bright orange to a more white-orange color.
Once soup in placed in serving bowls, top with oyster crackers.