Light and simple potato soup with salmon

Ingredients for 1 servings:

• 4 tbsp chili oil
• 3 onions
• 1 point soup greens, approx. 500 g
• 1 ½ kg potatoes, peeled
• 750 g carrot(s), peeled
• 2 ½ liters vegetable broth
• 3 garlic cloves
• 2 tsp, heaped oregano
• 400 g smoked salmon
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low-fat and quick to make

Add the chili oil to a large pot and sauté the finely chopped onions, but do not brown them. Add the diced celery from the soup vegetables and the sliced ​​leeks, also from the soup vegetables, to the pot and fry briefly. Thinly slice the carrots and dice the potatoes. Add both to the pot and deglaze with the vegetable stock. Now press in the garlic and add the oregano. Bring to a boil once, then simmer over low heat for about 10 minutes. Using a hand blender, puree about half of the mixture directly in the pot until the base is smooth but there are still chunks. Then turn off the heat and season with salt and pepper. Finely chop 50g of salmon, chop a handful of parsley from the soup vegetables, and add both to the pot. Stir everything well and let it simmer for a while. Then divide between plates. Add some sliced ​​salmon to each plate (you can also make it yourself at the table), stir it in, and garnish with parsley. Be careful, though: if you add the salmon sliced ​​into strips to the pot, it will quickly become tough if not eaten immediately. The salmon tastes better and is more tender if you stir it into the hot soup on the plate just before eating.