Fish and vegetable yogurt chowder

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.

by Emily Richards PH Ec.
338 cal Serves 4
Prep time 0h 15m
Cook time 6h 20m
Total time 6h 35m

Ingredients

Directions

  1. Step 1

    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.
  2. Step 2

    Whisk together yogurt and flour and stir into soup until creamy and heated through.

Nutritional Information

Per serving (1 portion)

Calories
338
Protein
32 g
Sodium
187 mg
Potassium
1,164 mg
Total fat
16 g
Saturated fat
3 g
Cholesterol
67 mg
Carbonhydrates
16 g
Fibre
2 g
Sugars
0 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.