Creamy Salmon, Dill & Sweet Potato Soup
Method
Build Base: Heat the olive oil in a large stockpot over medium heat; sauté the leek and garlic for 3–4 minutes until soft and fragrant.
Simmer Potato: Stir in the sweet potato cubes and vegetable stock. Bring to a gentle boil, reduce heat, and simmer for 10–12 minutes until the potato is fork-tender.
Poach Salmon: Lower the heat to a gentle simmer, drop in the salmon chunks, and poach gently for 4–5 minutes until cooked through and tender.
Finish & Serve: Stir in the baby spinach, single cream, and fresh dill. Simmer for another minute until the spinach is wilted, season to taste, and serve warm.
Cooking Hack: Add the salmon right at the end and never let the broth boil after adding it. Gentle poaching keeps the fish succulent, preventing it from drying out or flaking into tiny pieces.
Nutrition Facts
Per serving
