in Soup Recipes

Leek and salmon soup for dieters

updated

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Ingredients for 1 servings:

  • 1 carrot(s)
  • 2 stalk(s) leeks
  • 1 tsp oil
  • 250 ml fish stock or vegetable broth
  • 50 g processed cheese, light
  • 2 tsp lemon juice
  • 75 g salmon fillet(s), fresh
  • 1 tbsp parsley, chopped
  • 1 slice(s) toast bread (whole grain)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

WW-suitable

Dice the carrot and leek and fry in oil. Pour in the stock and simmer for 5 minutes. Stir in the cream cheese and lemon juice and let the cheese melt. Season with salt and pepper. Dice the salmon and add. Let it cook. Sprinkle with parsley and serve with toast. This dish has a 7-point rating.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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