Special Diet

Salmon Soup

cook 30 mins
Tags: Gluten free
  • 475 g (15 oz) cauliflower, cut into florets
  • 50 g (2 oz) unsalted butter
  • 1 onion, chopped
  • 1 leek, shredded
  • 625 g (1¼ lb) potatoes, peeled and diced
  • 275 g (9 oz) swede, peeled and diced
  • 1.2 litres (2 pints) fish stock
  • 2 tomatoes, chopped
  • 500 g (1 lb) salmon fillet, cut into large chunks
  • 100 ml (3½ fl oz) double cream
  • 1 teaspoon creamed horseradish
  • juice of ½ lemon
  • small bunch of dill, roughly chopped
  • salt and pepper
  • Cook the cauliflower in a large saucepan of boiling water for 4–5 minutes, until tender. Drain and reserve.
  • Meanwhile, melt the butter in a large saucepan over a medium heat, add the onion and leek and cook for 3–4 minutes.
  • Add the potatoes and swede to the pan and cook for a further 2 minutes. Pour in the stock and bring to the boil. Cover and simmer for 10 minutes.
  • Add the tomatoes and cauliflower and cook for a further 4–5 minutes.
  • Gently add the salmon to the soup and cook for 5 minutes, until the fish is just cooked.
  • Add the cream, horseradish and lemon juice and stir gently. Sprinkle in the dill and season to taste with salt and pepper.
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