What I love about this soup is the fact that you can put anything in it and it’ll still taste great. The key ingredients are some good broth, some fresh vegetables, and some delicious protein. Which all just sounds like the perfect proportions for healthy eating to me!
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For the salmon soup, I started with 32 oz (or 1 liter) of chicken broth, which you can buy (I like this brand) or make yourself (I like to use the homemade chicken broth from this recipe, which is like a bone broth soup – thick and full of natural goodness!). While the broth was heating up in a pot, I chopped up some vegetables (italian squash, parsley, and cavalo nero). In case you’re wondering what on earth cavalo nero is, it’s a swiss chard/spinach/cabbage type vegetable that’s really popular in Italy for adding to hearty winter soups! If you can’t find cavalo, then simply replace it with swiss chard, spinach, or some other green leafy vegetable of your choice.
I dumped all of those vegetables into the boiling broth.
Then I added a clove of garlic, crushed.
While the vegetables along with the garlic was simmering away, I chopped up three 6-8oz salmon filets.
That went into the pot as well along with the juice from half a lemon.
Let that simmer away for 10 minutes to cook. Then, once it’s cooked, I like to crack 2 eggs into the pot and stir it around (to create an egg drop soup effect), but this is optional. If you try it, you can either whisk the eggs first and then add it into the pot, or else just crack the eggs directly into the pot and stir it around, making sure to break the yolk.
Lastly, add some salt and pepper to taste.
You can also make it without the eggs:
This soup also works well with other proteins (like chicken) and other vegetables. I loved this soup so much, I made it with a bunch of chicken I had made using the same recipe that I made the broth from (but you can also use any deboned chicken meat). I also added some mushrooms to the pot (just because they were sitting in the fridge).