Heart-Healthy Creamy Salmon Soup
Dive into a bowl of comfort and nourishment with this heart-healthy creamy salmon soup, a perfect balance of rich flavors and wholesome ingredients. Featuring tender salmon fillets paired with a medley of vibrant vegetables like carrots, celery, and potatoes, this soup is simmered in a delicate low-sodium broth infused with thyme and bay leaf for an herbal touch. A splash of low-fat milk or unsweetened almond milk adds silky creaminess without the guilt, while fresh dill and a hint of lemon juice brighten every spoonful. Ready in under an hour, this simple yet elegant dish is a great choice for those seeking a healthy, satisfying, omega-3-packed meal. Whether you’re cozying up on a chilly day or aiming for lighter fare, this salmon soup is sure to delight your taste buds and boost your wellbeing. Perfect for meal prep or serving up a hearty family dinner—your guests will be asking for seconds!
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Recipe Information
Ingredients
- 400 grams Salmon fillets, skinless
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 2 stalks Celery stalks, diced
- 1 medium Potato, peeled and cubed
- 1 liter Low-sodium chicken or vegetable broth
- 1 Bay leaf
- 1 teaspoon Thyme, dried
- 250 milliliters Low-fat milk or unsweetened almond milk
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh dill, chopped, plus more for garnish
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
Add the minced garlic, diced carrot, and celery. Cook for another 5 minutes until the vegetables start to soften.
Stir in the cubed potatoes, and add the low-sodium broth, bay leaf, and thyme. Bring the mixture to a boil.
Reduce the heat to a simmer and cook for about 10-15 minutes or until the potatoes are tender.
While the soup is simmering, cut the salmon fillets into bite-sized pieces.
Once the potatoes are cooked, add the salmon pieces to the pot and simmer for another 5 minutes, or until the salmon is cooked through.
Stir in the low-fat milk or almond milk and let it heat through gently, making sure not to boil to prevent curdling.
Add the lemon juice, fresh dill, salt, and black pepper, and stir to combine.
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with additional fresh dill if desired. Serve hot.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 24.2 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 40.2 mcg | 201% | |
| Calcium | 560 mg | 43% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 4339 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
