Inspired by Finnish Lohikeitto, our brothy salmon soup is packed with dill, leeks and chickpeas for extra protein. The best part - it uses leftovers from your Everything Salmon & Green Pesto Chickpeas batch.
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Serves
2
Leek
Fish Stock
Double Cream
Fresh Dill
Lemon
Serves
2
Leek
Fish Stock
Double Cream
Fresh Dill
Lemon
Unlock Mob Premium
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Step 1.
Before you begin, make the Everything Salmon & Green Pesto Chickpeas batch recipe.
Step 2.
Thinly slice the leek and dill, separating the dill stalks from the fronds. Flake the salmon and zest ½ of the lemon and set aside.
Step 3.
Place a saucepan over medium heat with a drizzle of olive oil. Once hot, add the leeks and and cook for 8-10 mins, until softened.
Step 4.
Stir in the dill stalks and tip in the leftover chickpeas. Pour in your stock (veg stock will also work) and bring to a boil, then turn the heat down.
Step 5.
Stir the salmon through, until piping hot, and finish with the cream and dill fronds. Taste and season with salt, pepper and lemon juice.
Step 6.
Pour the soup into bowls. Garnish with some freshly cracked black pepper and some lemon zest.
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