I always get excited for the cooler weather. It encourages a slower pace from the busy summer months. There is more time to get indoor projects done and one of my favorite things about the chill in the air is soup making. Nothing is quite as sweet as cozying up to the fire with a nourishing and tasty bowl of soup. A bonus to soup meals is they tend to be full of veggies, easy to digest and deeply nourishing.
I just made one of my favorites the other night and I just have to share it, Curried Salmon Soup! It probably remains one of my favorites because we generally do not have enough Salmon left over to make it, so it doesn’t get made as often as some of my others.
1-2 tablespoons butter
1 sweet or yellow onion, diced
3 cloves of garlic, minced
2 cups of water, give or take
2 tablespoons curry powder, or to taste
3 stalks of celery, diced
1lb of marinated and baked salmon
about 8-10 organic, rainbow fingerling potatoes, diced
1 – 2 cans of coconut milk (to taste)
½ pound Spinach (optional)
- Sauté onion in butter until translucent, add the garlic and celery, sauté another 2-3 minutes,
- Add the potatoes and curry powder, sauté another 3-5 minutes
- Add the water and coconut milk
- Add water or coconut milk as needed to achieve the amount of soup broth you desire, let simmer for 15-20 min
- Toward the end of cooking cut the Salmon into bite sized pieces and add to the soup.
- Check the soup for taste, add salt only if needed. Some curry powders are salty, others are not.
- Serving option is to put fresh spinach at the bottom of your soup bowl and ladle the soup over the top. Enjoy!
Give this soup a try and let me know what you think by leaving a comment. Be careful, it might lead to the desire to meditate and practice yoga on a regular basis! Namaste.