Clean, wash and chop the fennel. Wash and halve the tomatoes.
Squeeze the garlic.
Melt the margarine in a saucepan.
Add the garlic and flour and sauté briefly. Deglaze with vegetable stock, add the coconut milk and bring everything to the boil briefly. Add the fennel and tomatoes and simmer for about 10 minutes.
Cut the salmon into slices. Now you can serve the soup. Pour the soup into plates, put a blob of sour cream in the middle and place the salmon on top. If the soup is too thick, you can thin it with a little warm water and season again with salt and pepper.
