Comforting Salmon Soup in Under 30 Minutes!

Comforting Salmon Soup in Under 30 Minutes! 
I hadn’t made this in ages, and honestly, I was blown away by how comforting and delicious it is—especially considering how EASY it is to make Growing up, my mom made her own version regularly—sometimes with cod, sometimes with prawns. She even sent me a picture of her 1980s Finnish cookbook Keittotaito, where the original recipe calls for milk instead of cream. Back then, cream was considered a luxury too extravagant for soup. Luckily for us, times have changed! I’ve added cream and a touch of lemon to brighten it up. Here’s what you’ll need for 2 generous portions.
 * 400g salmon, cut into chunks (or your favorite fish!) * 250g potatoes, bite-sized (baby potatoes are my favorite) * 1 piece leek, sliced * 1 carrot, cut into chunks * 100ml cream * 500ml water * 1 fish broth cube * 1 bunch of dill, chopped * 1 lemon, zested and juiced * 1 tsp corn starch
 Steps:
1️⃣

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a tablespoon of olive oil in a large pot. Sauté the leeks with a pinch of salt for 2-3 minutes.
2️⃣ Add the potatoes, carrots, water, and broth cube. Simmer for about 10 minutes, or until the veggies are almost tender.
3️⃣ Gently stir in the salmon, lemon zest, dill, and cream. Bring to a boil, then reduce the heat and simmer for 5 minutes, until the fish is perfectly cooked.
4️⃣ Mix corn starch with 1 tablespoon of hot water, then stir it into the soup to thicken slightly. Season with salt and pepper to taste.
5️⃣ Ladle into bowls, squeeze in fresh lemon juice, and enjoy!

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