Salmon & Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2x150g fillets salmon, skinned and cut into bite sized piecesLemon juice to tasteFreshly ground black pepper1 tbsp oilve oil1 medium leek, trimmed and finely sliced1 small bulb of fennel, trimmed and finely sliced200g sweet potato, grated75ml dry white wine600ml fish stock2 tbsp fresh dill2 tbsp live natural low-fat yogurt
1. Toss the salmon pieces in lemon juice and black pepper and set aside while you cook the vegetables.
2. Heat the oil in a wide-bottomed saucepan. Add the leek and fennel and soften for 5 minutes. Add the sweet potato, stir once and add the wine. Let it bubble for a couple of minutes, then stir in the stock and simmer for 15 minutes and the vegetables are cooked and the potatoes are collapsing into the liquid. Add the fish and chopped dill and simmer gently for 5 minutes until the fish is just cooked. Add seasoning to taste.
3. Ladle into two hot bowls and swirl the yogurt into each serving.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user TAKING-CONTROL.
2. Heat the oil in a wide-bottomed saucepan. Add the leek and fennel and soften for 5 minutes. Add the sweet potato, stir once and add the wine. Let it bubble for a couple of minutes, then stir in the stock and simmer for 15 minutes and the vegetables are cooked and the potatoes are collapsing into the liquid. Add the fish and chopped dill and simmer gently for 5 minutes until the fish is just cooked. Add seasoning to taste.
3. Ladle into two hot bowls and swirl the yogurt into each serving.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user TAKING-CONTROL.
Nutritional Info Amount Per Serving
- Calories: 564.4
- Total Fat: 17.0 g
- Cholesterol: 104.7 mg
- Sodium: 690.1 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 8.4 g
- Protein: 50.9 g
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