Potato Cream Soup with Salmon

For 2 servings:

• 150g salmon fillet
• 2 medium potatoes
• 3 stalks of celery (can be replaced with root celery, carrot, or parsley)
• 1 small onion
• 2 tablespoons pumpkin seeds
• 2 teaspoons olive oil
• 2 cups waterSalt, Herbes de Provence
•  

Instructions:

Heat 1 teaspoon of olive oil in a pot and sauté the chopped onion until translucent. Add boiled water from the kettle to the pot with the onion.

Peel, scrub, and cut the potatoes into pieces. Add them to the pot along with the chopped celery stalks (or carrot, root celery, or parsley).

Cook the soup for about 15 minutes.

Remove the skin from the salmon, and cut the fish into cubes about 1.5 cm in size. Salt

and sprinkle with Herbes de Provence.

In a dry pan, toast the pumpkin seeds, then transfer them to a small bowl. In the same

heated pan, sauté the salmon pieces in the remaining olive oil over low heat for 1-2

minutes on each side until the fish is lightly browned. Set aside.

Season the soup with salt to taste, then let it cool slightly and blend it into a creamy

consistency.

Pour the soup into bowls, and top with pumpkin seeds and salmon pieces.

Nutritional Value per Serving:

• Energy: 304 kcal
• Protein: 19.8 g
• Carbohydrates: 21.8 g
• Fat: 14.5 g