4 servings / 33-35 min
Prep 15 min / Cook 18-20 min
The vibrancy of yogurt adds freshness to this traditionally heavy soup. Lively colours of vegetables and flavours will make you think of springtime dinners and long for more fish on the table with generous chunks of salmon in each bite.
- 10 mL (2 tsp) canola oil
- 2 carrots, chopped
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 15 mL (1 tbsp) each chopped fresh thyme and dill or 5 mL (1 tsp) each dried thyme leaves and dill weed
- 2 mL (1/2 tsp) celery or fennel seed, crushed
- 1 L (4 cups) no salt added homemade chicken stock or sodium reduced chicken broth
- 3 skinless salmon fillets, about 454 g/1 lb total
- 250 mL (1 cup) low fat yogurt
- 25 mL (2 tbsp) all purpose flour
- In a soup pot heat oil over medium heat and cook carrots, onion, celery, thyme, dill and celery seed for about 8 minutes or until starting to brown. Add stock and stir to combine. Bring to a gently boil and add salmon into pot. Cook, stirring gently for about 10 minutes or until salmon flakes when tested with a fork. Break salmon apart slightly into chunks and reduce heat to medium low.
- Whisk together yogurt and flour and stir into soup until creamy and heated through.
Nutritional info per serving (2 cups/500 ml)
- Calories: 338
- Protein: 32 g
- Total fat: 16 g
Saturated fat: 3 g
Cholesterol: 67 mg
- Carbohydrate: 16 g
Fibre: 2 g
Sugars: 6 g
Added sugars 0 g
- Sodium: 187 mg
- Potassium: 1,164 mg
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.