Healthy Pink Salmon Soup with Potatoes and Broccoli

Rich, bright, most delicious fish soup! Are you on a diet and watching your diet? Then pink salmon or red fish soup with potatoes and broccoli is definitely for you! Nutritious, healthy, light, it will replace lunch or late dinner. Tasty and fast! Vegetables can be taken frozen.
cook time: 40 min
Isla Thatcher
Healthy Pink Salmon Soup with Potatoes and Broccoli

Nutrition Facts (per serving)

40
Calories
1g
Fat
6g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Onion (small) 1 pc
Salt to taste
Water 1.2 l
Corn grits (or semolina or wheat cereal) 1 tbsp
Potato (not big) 4 pc
Broccoli (Can I have frozen broccoli?) 150 g
Bay leaf 1 pc
Carrot 1 pc
Pink salmon (Any red fish) 200 g

Recipe instructions

Step 1

Step 1
How to cook pink salmon soup with potatoes and broccoli? Can be cooked with any red fish. Prepare everything according to the list. If you have frozen red fish, remove it from the freezer in advance and leave it at room temperature until thawed.

Step 2

Step 2
The pink salmon head and tail, as well as fins and ridges, are ideal for broth. So, clean the tail from the scales, remove the gills from the head of the fish, otherwise the broth will be bitter and cloudy. Place the head, tail and ridges into the pan. Fill with cold water. Bring to a boil over high heat, skim off the white foam, add salt to taste and cook over moderate heat, covered, for about 20 minutes.

Step 3

Step 3
At this time, take care of your vegetables. Peel the potatoes, onions and carrots. Break the broccoli into small florets. Rinse all vegetables and herbs in clean cold water.

Step 4

Step 4
Cut the potatoes into cubes or small equal cubes. Chop the onion as desired, and cut the carrots into thin circles or semicircles.

Step 5

Step 5
Cut the red fish into small portions.

Step 6

Step 6
When the broth is ready, strain it to remove any small bones. Place the head and tail on a separate plate. Add potatoes, carrots and onions to the broth. After boiling again over high heat, reduce the flame again and cook the soup until all the vegetables are cooked (from 10 to 15 minutes, depending on the size of the potatoes).

Step 7

Step 7
Add pink salmon, bay leaf and broccoli. Leave to simmer over moderate heat for about 5-7 minutes. The soup is ready, you can leave it as is.

Step 8

Step 8
To make the soup thicker and more satisfying, add corn, semolina or wheat grits if desired. Stir, after the first signs of boiling, turn off the stove, cover the pan with a lid and let the soup brew for a while. During infusion, the cereal will reach full readiness.

Step 9

Step 9
When serving, offer each person ground black or allspice and finely chopped herbs.

Additional rubrics

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