The weather is getting chillier outside and that calls for a delicious warming soup! How nice to make this with the seasonal vegetable fennel, its relative dill and delicious salmon chips, which pair well with dill.
(Recipe) warming autumn soup with fennel, dill and salmon
Fennel is a delicious fresh fall vegetable packed with healthy nutrients that support and regulate the immune system (1-3). From the same plant family is dill, a herb that is excellent in fish dishes, and is rich in vitamin C, which supports the body’s defenses, and other immune-regulating substances, among others (4,5). In addition, the healthy fats in salmon are beneficial to the immune system (6), heart (7) and brain (8-10).
Is this soup on your menu tonight, too?
The recipe – for 4 people
- 2 fennel tubers
- 1 yellow onion
- 1 tablespoon coconut oil
- 100 ml coconut cream
- 500 ml water
- 1 vegetable stock cube
- 100 grams smoked salmon
- 4 sprigs of fresh dill
- Cut the stems and remove a small piece from the bottom of the fennel tubers. Halve the tubers lengthwise and cut into thin slices.
- Chop the yellow onion. Heat the coconut oil in a soup pan and sauté the onion for 3 minutes. Add the fennel and fry for 5 minutes. Pour in 500 ml water, add the bouillon tablet and bring to a boil. Simmer on low heat for 10 min. until the fennel is soft.
- Meanwhile, cut the salmon into strips. Finely chop the dill. Remove the pan from the heat, add the coconut cream and puree with the hand blender until smooth. Season with pepper and salt, if desired. Divide among 4 bowls and garnish with the salmon and dill.
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