Usuba
Salmon fish soup with vegetables
Light salmon fillet soup with bell pepper, potatoes, and carrots. Made with olive oil and aromatic spices — basil and bay leaf. Perfect for lunch or dinner.
- Total
- 60 min
- Standard serving
- 139.2 g
1
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the bell pepper into small pieces.
- 2
Step 2
Cut the carrots into thin circles.
- 3
Step 3
Cut the potatoes into cubes.
- 4
Step 4
Sauté all chopped vegetables in a deep sauté pan with olive oil.
- 5
Step 5
When the vegetables become soft, add water and small pieces of salmon fillet.
- 6
Step 6
Bring the soup to a boil with the lid on.
- 7
Step 7
At the end of cooking, season the soup with salt, ground black pepper, basil, and bay leaf.
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