Salmon Kale Soup w Greens - Body Ecology (serving = 12 oz.)
 Recipe)
- Number of Servings: 8
Ingredients
2-3 onions3 carrots1 lg daikon radish1 bunch kale (or other greens: collard, mustard)2 heaping tsp dried dill14.75 oz. can salmon (or 2 7 oz. cans)1 T coconut or olive oil
1. Chop onions & saut� in oil in soup pot.
2. Chop daikon & carrot, & continue to saut� for several minutes.
3. Add dill & a little water and simmer for 15 minutes.
4. Add greens & cook until they are tender. Meanwhile, put a kettle of spring water on to boil.
5. Blend in a blender or food processor with salmon (including bones!). Add hot spring water to desired consistency. May have to do several batches.
6. Return to pot and add sea salt to taste. Cook 10 more minutes. Squeeze in lemon juice before serving.
Cooking notes: I use my food processor to chop the onions, carrots, & daikon (on pulse), since I'm going to be getting it dirty later on when I blend the soup anyway. When I blend the soup in batches, I temporarily store the soup in the containers in which I'm going to store it, before I put it all back in the pot, so that I'm not getting any extra containers dirty. (An immersion blender would solve this problem.)
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZINGANN.
2. Chop daikon & carrot, & continue to saut� for several minutes.
3. Add dill & a little water and simmer for 15 minutes.
4. Add greens & cook until they are tender. Meanwhile, put a kettle of spring water on to boil.
5. Blend in a blender or food processor with salmon (including bones!). Add hot spring water to desired consistency. May have to do several batches.
6. Return to pot and add sea salt to taste. Cook 10 more minutes. Squeeze in lemon juice before serving.
Cooking notes: I use my food processor to chop the onions, carrots, & daikon (on pulse), since I'm going to be getting it dirty later on when I blend the soup anyway. When I blend the soup in batches, I temporarily store the soup in the containers in which I'm going to store it, before I put it all back in the pot, so that I'm not getting any extra containers dirty. (An immersion blender would solve this problem.)
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZINGANN.
Nutritional Info Amount Per Serving
- Calories: 119.1
- Total Fat: 3.0 g
- Cholesterol: 35.0 mg
- Sodium: 194.9 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 3.3 g
- Protein: 14.3 g
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Member Reviews
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INDIGO9199
This soup has some decent flavor, but it is waaaay too strong for me. If I were to make this again, I would definitely use fresh, not canned salmon. Also, try one onion. I used 2, and it was still enough to make my cats' eyes tear.
I'm not sure how else you could mellow the flavors. - 11/11/13
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SEWSWITHHOTGLUE
This looks wonderful, and I'm looking forward to making it for our family next Friday! Thanks!!! :o) - 3/27/10
Reply from AMAZINGANN (3/27/10)
Let me know how y'all like it! I will warn you it is kinda high up there in the unusual category (don't know if your family is picky), altho I really like it. I made it w mustard greens yesterday, & it came out great (altho I usually make it w kale).