Fennel, Potato and Salmon Soup Recipe

Fennel, Potato and Salmon Soup

We did not grow up eating fish on the farm and I only started eating salmon later on. The first time I had salmon I liked it a lot and I have been eating it, at least couple times a month, since then. I usually just cook it in the oven and might prepare a salad as a side.

This time I decided to buy salmon and to make something different for lunch. Sometimes it's hard to decide what to cook. Fish is so versatile and depending on what spices or marinade that you use, you can have sweet, spicy or savoury flavours. When it's BBQ season I like to just add a small amount of maple syrup mixed with soy sauce on top of my salmon for a quick Dinner.

For me eating fish is important because of the health benefits. Healthy fats will give you a boost of healthy omega-3s, which are good for preventing heart disease and other illnesses. Did you know that it helps reduce inflammation and reduced joint pain? Why not add fish on your menu each week?

This Salmon and Potatoes Soup with Fennel was quick to prepare. In less than 30 minutes we were ready to eat. I like it when I make a one-pot meal. It's also such greatcomfort food. This soup will be on the menu again because it was just so tasty. Instead of the chicken broth, you could use a vegetable or fish broth for a change. Haddock can be also a nice alternative to the salmon and will taste justbe as good!

Fennel, Potato and Salmon Soup


2 Tbsp Olive Oil
1 bulb fennel, minced
4 cloves garlic, minced
4 cups chicken broth
284g Salmon, cut in small pieces
1 star anise
2 cups potatoes, diced in small cubes
salt to taste

1- In a saucepan over medium heat, heat the olive oil. Add the fennel and cook for 10 minutes stirring often to prevent sticking.
2- Add the garlic and cook one more minute.
3- Add the chicken broth and potatoes. Bring to boil, reduce the heat to medium and cook for 5 minutes.
4- Add the salmon, star anise and salt. Cook for another 8-10 minutes until the potatoes are tender. Serves 4.