Healthy Weeknight Salmon Soup

SERVINGS: 2

PREP TIME: 10 MINUTES

COOKING TIME: 25 MINUTES

Not to be dramatic, but this salmon soup could change your weeknight game forever. It’s cozy. It’s creamy. It’s full of actual flavor (not just “clean eating” sadness). You’ll chop a few things, throw it in a pot, and suddenly you’re the kind of person who makes salmon soup on a Tuesday — and it tastes like a restaurant.

Wild-caught salmon, sweet potato, broccoli, and a silky splash of coconut cream? This isn’t health food. This is main character nourishment. You’re welcome.

INGREDIENTS

1 tbsp Olive Oil

0.5 Yellow Onions

1 Sweet Potato

1 Carrot

2 Celery

3 Garlic cloves

2.5 cups Chicken Stock

1.5 tsp Dill (Dried)

8 oz, boneless, wild-caught Salmon

2 cups Broccoli

4 tbsp Coconut Cream (Canned)

1 dash Salt (To taste)

DIRECTIONS

1. Prep the salmon first by cutting into small bite size pieces and season with salt. Set aside in a bowl.

2. Peel the sweet potato. Dice the onion, celery, carrot, broccoli, and potato into similar sizes so they cook evenly. Mince garlic and set aside.

3. In a medium-sized pot, turn the heat to medium-high and add 2 tbsps of olive oil. Start by sautéing onions, carrots, and celery first for 5 minutes.

4. Add minced garlic and cook for an additional minute.

5. Pour in the broth, scraping anything that got stuck to the bottom of the pot. Add sweet potatoes, and dill and allow to cook for 10-15 minutes, then reduce the heat to medium-low.

6. Once the sweet potatoes are close to being fully cooked, add salmon and broccoli at the same time as they both cook within 5 minutes.

7. After 5 minutes check the salmon to make sure it’s fully cooked. Finally, add a splash of cream to the pot and season with salt, and serve.