Quick vegetable soup with coconut milk and salmon cubes

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 750 g potatoes, waxy
• 250 g carrot(s)
• 4 tbsp olive oil
• 1 liter vegetable broth, instant
• 4 salmon fillets (approx. 125 g each), fresh or frozen
• 400 ml coconut milk, unsweetened, from the can
• 200 g peas, very fine, frozen
• 1 dashes Tabasco
• Salt and pepper, mixed, freshly ground
• e.g. lime juice
• e.g. oyster sauce or fish sauce
• e.g. parsley, flat, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

easy to prepare and very warming

If using frozen salmon, thaw it first in the refrigerator. Peel the onions and garlic and dice both very finely. Peel the potatoes and carrots and cut them into approximately 1 cm cubes. Heat the olive oil in a sufficiently large pot and let the diced onions and garlic brown slightly. Add the diced potatoes and carrots, fry briefly, and deglaze with 1 liter of hot vegetable stock (I always use organic vegetable stock powder with no additives). Simmer for about 12-15 minutes. In the meantime, cut the salmon fillet into bite-sized cubes. Add to the soup along with the coconut milk and peas and bring back to a boil. Simmer over low heat for about 5-7 minutes, until the peas are soft and the fish is cooked. Season with a dash of Tabasco, salt, and freshly ground pepper, and add a squeeze or two of lime juice to taste. If you like, you can add a little extra flavor with oyster or fish sauce (from an Asian market). Garnish with freshly picked, flat-leaf parsley and serve immediately. The soup is very easy to make and quick to serve. You can also vary it a lot, using white fish fillet or chicken breast pieces instead of salmon or wild salmon. If you prefer a creamy soup, puree the soup before adding the coconut milk, peas, and fish.