Julia's Swedish fish soup with salmon

Ingredients for 6 servings:

• 1 stalk(s) leek
• 6 garlic cloves
• 1 chili pepper(s) or 1 m.-sized ginger root
• 6 tbsp olive oil
• 500 g parsnip(s)
• 1 m.-sized potato(s)
• 1 small fennel bulb(s)
• 250 ml white wine
• 2 tsp vegetable broth, instant
• 1 can tomatoes, chopped, approx. 450 – 500 g
• 1 kg salmon
• 2 tsp lemon juice
• 500 ml cream
• salt and pepper
• oregano leaves
• Cayenne pepper
• turmeric
• 1 tsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Finely chop the leek, garlic cloves, and chili peppers (or grated ginger root) and sauté in a large pot with olive oil. Add the finely diced parsnips, potatoes, and fennel and cover with water. Bring to a boil. Add the white wine, vegetable stock, and tomatoes and simmer for 35-40 minutes at a lower heat. Meanwhile, cut the salmon into approximately 2-3 cm pieces. Add the salmon to the soup 5 minutes before the end of cooking. Stir in the cream and lemon juice and season with the spices and soy sauce.