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Salmon Soup

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2 tbsp Extra virgin olive oil
1 Red onion chopped
1/2 Red bell pepper chopped
3 Garlic cloves minced
1 Carrot thinly sliced rounds
1 stick Celery sliced
8-10 Cherry tomatoes sliced in half
2 tbsp Fresh dill chopped, halved
4 cups Water
1 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Ground turmeric
thin slice Butter
Salt and pepper
1 lb Salmon fillet cut into large chunks
1 Lemon zest and juice

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Salmon Soup

Looking for creative ways to turn your salmon dinner into a comfort dish? How about a quick and easy salmon soup, where your salmon is poached at the very end in a perfectly flavour-packed cherry tomato citrus broth. This soup includes the right balance of vegetables and fish to transform into a soup that kids will love!

  • 20
  • Serves 4
  • Easy


I first made this when the kids were home from school with a cold. They were coughing, feverish and barely had the energy to chew. It was a cold, rainy winter afternoon, we built a fort, played a movie and cuddled up in our blankets with our warm bowls of soup.
Usually my go to in this case is the Kid friendly chicken soup that they love, but this time we decided to change it up and boy was it worth it.

Here’s what you’ll need to make this soup:


Heavy cream. Turn it into a bisque style soup by substituting one cup of water with a cup of heavy cream.

Potatoes. If your kids love the texture and flavour of potatoes, cube one small potato into the mix.

The fish. Substitute salmon with anything in the white fish family, we like to use skinless pink salmon fillets, but for a more rich fish flavour you can keep the skin and remove before serving.



Heat olive oil in a large pot. Add onions, red peppers and garlic, saute at medium heat until fragrant.


Add carrots, celery, cherry tomatoes and half of the dill, saute for a few more minutes.


Now add water and seasoning spices and bring the pot to a rolling boil; then lower heat to medium and let cook for 7 - 8 minutes until carrots and celery are tender and tomatoes liquified.


Season salmon with salt and pepper. Add the thin slice of butter and the salmon chunks, lower the heat and cook for 5 minutes until the Salmon is cooked, test for flakiness to be sure.


Stir in lemon zest and juice. Serve with a side of bread or crackers.

Jude Anabtawi

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