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Instructions
1. Prepare the Vegetables and Salmon:
- Chop the vegetables: Begin by prepping the vegetables. Chop the onion, garlic, carrots, celery, and zucchini into bite-sized pieces. If you’re using potato, peel and cube it. Set the veggies aside.
- Prepare the salmon: Cut the salmon fillets into bite-sized chunks, removing any skin or bones. Lightly season with salt and pepper. Set aside.
2. Sauté the Vegetables:
- Heat olive oil: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Sauté the aromatics: Add the chopped onion and garlic to the pot and sauté for about 3-4 minutes, until they become fragrant and the onion softens.
- Add the carrots and celery: Stir in the carrots and celery and cook for another 5-7 minutes, stirring occasionally, until they begin to soften.
3. Build the Soup Base:
- Add the potatoes (if using): If you’re including potatoes for a heartier soup, add them to the pot now. Let them cook with the other vegetables for another 3-4 minutes.
- Add the broth and wine: Pour in the chicken broth (or vegetable broth for a lighter version) and white wine (if using), stirring to combine. If you want to add a deeper, savory layer, you can skip the wine and go with just the broth. Bring the mixture to a boil.
- Season the soup: Add the diced tomatoes, along with their juices. Stir in the oregano, thyme, paprika, and season with salt and pepper to taste. Reduce the heat to a simmer and let the soup cook for 15-20 minutes, or until the vegetables are tender.
4. Cook the Salmon:
- Add the salmon to the soup: Gently add the salmon pieces to the pot, making sure they’re evenly distributed throughout the soup. Let them simmer gently for about 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Add the zucchini: Stir in the diced zucchini and cook for an additional 2-3 minutes, until the zucchini softens but still retains some bite.
5. Finish and Serve:
- Add lemon juice: Once the salmon is cooked, squeeze the juice of one lemon over the soup, stirring gently to combine. The lemon will add a refreshing brightness that perfectly complements the richness of the salmon and the depth of the broth.
- Taste and adjust: Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Garnish and serve: Ladle the soup into bowls and garnish with a generous sprinkle of fresh parsley. For extra creaminess, you can also top with a dollop of Greek yogurt or sprinkle over some crumbled feta cheese for a burst of salty flavor.
Why You’ll Love Mediterranean Salmon Soup
- Fresh and Flavorful: With the addition of Mediterranean staples like garlic, oregano, thyme, lemon, and tomatoes, this soup is packed with bright, aromatic flavors that make every spoonful a delight.
- Healthy and Nourishing: Salmon is an excellent source of omega-3 fatty acids, vitamins, and protein, making this soup not only delicious but also heart-healthy. The soup also includes nutrient-dense vegetables like carrots, zucchini, and potatoes, offering a well-rounded meal.
- Light Yet Hearty: The combination of tender salmon, hearty vegetables, and flavorful broth makes this soup satisfying without being overly heavy. It’s perfect for a light lunch or dinner, especially if you’re craving something comforting but not too rich.
- Customizable: This soup is highly adaptable—feel free to add spinach, kale, chickpeas, or olives for more texture and flavor. You can also swap in other fish like cod or trout if you prefer, or even make it vegetarian by omitting the salmon and adding extra beans or lentils.
- Easy to Make: Despite the gourmet flavors, this soup is simple to make. It doesn’t require hours of prep or cooking time, making it perfect for a weeknight dinner or even meal prep for the week.
Tips for the Perfect Mediterranean Salmon Soup
- Use fresh salmon: For the best flavor, use fresh salmon fillets. If using frozen salmon, make sure it’s fully thawed before cooking. The fresher the fish, the more flavorful the soup.
- Don’t overcook the salmon: Salmon cooks quickly and should be added toward the end of the cooking process. Overcooking will make the fish dry and tough. It’s done when it flakes easily with a fork.
- Adjust the thickness: If you prefer a thicker soup, you can mash some of the potatoes or carrots once they’re soft, or add a bit of cornstarch mixed with water to thicken the broth. For a lighter version, just omit the potatoes.
- Make it ahead: This soup holds up well in the fridge for 2-3 days, and the flavors continue to develop as it sits. It’s a great option for meal prep, and you can easily reheat it for a quick lunch or dinner.
Serving Suggestions
This Mediterranean Salmon Soup is hearty enough to be served on its own, but it pairs wonderfully with some sides for a more complete meal. Here are a few ideas:
- Crusty Bread: Serve with a slice of warm crusty baguette or whole grain bread for dipping into the flavorful broth.
- Greek Salad: A Greek salad with cucumbers, tomatoes, olives, and feta complements the Mediterranean flavors of the soup perfectly.
- Roasted Vegetables: Pair with roasted eggplant, zucchini, or bell peppers for extra Mediterranean flair.
- Rice or Couscous: Serve alongside rice or couscous for a fuller meal.
Conclusion
Mediterranean Salmon Soup is the perfect dish to warm you up while transporting your taste buds to the sunny shores of the Mediterranean. With tender chunks of salmon, fresh vegetables, and vibrant seasonings, this soup is light yet filling, healthy yet indulgent. Whether you’re serving it for a cozy dinner at home or a special gathering with friends and family, this soup is sure to be a hit.
Simple to prepare, full of wholesome ingredients, and packed with Mediterranean flavors, this soup is the ultimate balance of nutrition and comfort. Get ready to enjoy a bowl of sunshine with this Mediterranean Salmon Soup—your new go-to for a fresh, satisfying meal!
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