Summary

Ingredients

• 1 leek
• 6 clove (s) garlic
• 1 chilli pepper (s) or ginger root
• 6 tablespoon olive oil
• 500 g parsnip (s)
• 1 medium potato (s)
• 1 small fennel bulb (s)
• 250 ml white wine
• 2 teaspoons vegetable stock, instant
• 1 can tomatoes, chunky, approx. 450 - 500 g
• 1 kg salmon
• 2 teaspoons lemon juice
• 500 ml cream
• salt and pepper
• leaves Oregano
• Cayenne pepper
• turmeric
• 1 teaspoon soy sauce

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Instructions

1. Chop the leek stalk, garlic cloves and chili peppers (or grated ginger root) and sauté in a large saucepan with the olive oil. Add the chopped parsnips, potatoes and fennel and cover with water. Boil. Add white wine, vegetable stock and tomatoes and simmer for 35-40 minutes at a lower temperature.
2. In the meantime, cut the salmon into pieces approx. 2 - 3 cm in size. Add the salmon to the soup 5 minutes before the end of cooking. Stir in the cream and lemon juice and season with the spices and soy sauce.