Quick & Easy Canned Salmon Potato Soup

Light, bright, aromatic, suitable for lunch and dinner! This fish soup made from canned pink salmon with potatoes is very easy and quick to cook. The recipe will surely appeal to hasty housewives who do not have enough time to cook. Moreover, any beginner can handle it.
cook time: 1h
Chloe Benton
Quick & Easy Canned Salmon Potato Soup

Nutrition Facts (per serving)

41
Calories
1g
Fat
5g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Water 1.5 l
Potato 4 pc
Bay leaf 2 pc
Tomato paste 1 tbsp
Carrot 1 pc
Vegetable oil 1 tbsp
Canned pink salmon 250 g

Recipe instructions

Step 1

Step 1
How to cook fish soup from canned pink salmon? Prepare the ingredients according to the list. Rinse the vegetables well with a brush and dry. Peel the onion, wash and dry. Drain all liquid from canned fish.

Step 2

Step 2
Remove the fish from the can. You can remove the spinal bones, or you can not do this since the bones of canned fish are very soft. And then divide the pink salmon into pieces.

Step 3

Step 3
Peel the potatoes and cut into small cubes. Pour water into the pan, add the whole onion and potatoes and put on fire. Bring the water to a boil and simmer over low heat for about 10 minutes.

Step 4

Step 4
Peel the carrots and grate on a coarse grater.

Step 5

Step 5
Heat vegetable oil in a frying pan and fry carrots in it for 5 minutes.

Step 6

Step 6
Add tomato paste to the pan. Stirring, fry for a couple more minutes.

Step 7

Step 7
Remove the onion from the pan, add carrots with tomato paste, fish, bay leaf. Add salt, pepper, and mix gently. Bring to a boil, cook for 5 minutes.

Step 8

Step 8
Sprinkle the finished soup with fresh chopped herbs. Let it brew under the lid for 7-10 minutes and pour into plates. Bon appetit!

Additional rubrics

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