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.
- 32 oz (or 1 liter) of chicken broth(homemade or ready made)
- 3 6-8oz salmon filets
- 1 cup parsley, chopped
- 3 cups swiss chard or spinach or cavalo, roughly chopped
- 2 italian squash, chopped
- 1 clove of garlic, crushed
- juice from ½ a lemon
- salt and pepper to taste
- 2 eggs (optional)