Light tomato soup with salmon

Ingredients for 4 servings:

• 1 large onion(s)
• 2 garlic cloves, more if desired
• 2 tbsp olive oil
• 200 g potatoes, waxy
• 1 can/n tomatoes in pieces (pizza tomatoes, unseasoned)
• 1 liter vegetable broth
• 250 g salmon fillet(s), frozen or fresh
• salt and pepper
• Balsamic vinegar
• Thyme
• dill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very good as a starter or as a light snack

Peel and finely chop the onion and garlic cloves. Heat the oil in a pan and sauté the onion and garlic. Meanwhile, peel the potatoes, dice them finely, and fry them for 1-2 minutes. Deglaze with the tomatoes and pour in the vegetable stock. Cover and simmer for 10-15 minutes, until the potatoes are tender. In the meantime, cut the salmon into pieces of any size. Once the potatoes are cooked, add the salmon to the soup and let it simmer for a few more minutes. Meanwhile, season the soup with salt, pepper, thyme, dill, and a drizzle of balsamic vinegar, if desired. Best served warm, but it tastes great cold too. If you like, you can add other vegetables, e.g. spring onions instead of onions, leeks, corn, or other soup-friendly vegetables.