Scandinavian Creamy Salmon and Cauliflower Soup
Salmon brings complete protein and beneficial fats to this soup, while the cream makes the broth gentle and rich without flour. Cauliflower replaces the potato in a more keto-friendly way and still keeps the soup pleasantly hearty. It works especially well as a cozy family lunch in cooler weather.
Cut the leek (150 g) into thick rings and break the cauliflower (300 g) into small florets. Cut the salmon (300 g) into large chunks so it stays tender in the broth.
Bring the fish broth (800 g) to a gentle simmer, add the leek and cauliflower, and cook for 10-12 minutes until the vegetables soften but do not fall apart. Then add the salmon, season with salt (to taste) and black pepper (to taste), and cook for about 5 more minutes over medium heat.
Pour in the 20% cream (200 g), warm the soup for another 2-3 minutes without a hard boil, and serve right away. For a slightly thicker texture, lightly crush part of the cauliflower in the pot before serving.
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