Fennel Soup with Stremel Salmon

4.6
★★★★★
(219 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 8 people

🍓 Ingredients

125 grams Stremel salmon
1 Garlic clove
1 Fennel bulb
1 tablespoon Margarine
1 tablespoon Flour
10 Cocktail tomatoes
150 milliliters Vegetable broth
some Sour cream
400 milliliters Coconut milk
as you like Water
  Salt and pepper

🍽 Instructions

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.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
7 g
Carbs
13 g
Fats
11 g
kcal
179
kJ
748

📝 Recipe Overview


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