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Broccoli soup with salmon cakes recipe

Broccoli soup with salmon cakes recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

Salmon goes so well with broccoli and watercress, both in flavour and colour. Here the fish is combined with potato and dill in miniature cakes that are delicious served in the fresh green vegetable soup.

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IngredientsServes: 4

  • 30 g (1 oz) butter
  • 1 potato, peeled and cubed
  • 300 g (10½ oz) broccoli, coarsely chopped
  • 1 large leek, sliced
  • 115 g (4 oz) watercress
  • 1 litre (1¾ pints) vegetable stock, preferably home-made light
  • salt and pepper
  • Salmon cakes
  • 700 g (1 lb 9 oz) potatoes, peeled and cubed
  • 300 g (10½ oz) salmon fillet
  • 200 ml (7 fl oz) semi-skimmed milk
  • 3 spring onions, finely chopped
  • 2 tbsp chopped fresh dill
  • grated zest of 1 lemon
  • 55 g (2 oz) semolina
  • 3 tbsp sunflower oil
  • To garnish
  • watercress leaves
  • finely shredded lemon zest

MethodPrep:1hr10min ›Cook:50min ›Ready in:2hr

  1. First make the salmon cakes. Add the potatoes to a pan of boiling water and cook for 10–12 minutes or until tender. Drain well and mash thoroughly until smooth.
  2. While the potatoes are cooking, place the salmon in a deep-sided frying pan. Add the milk and heat until barely simmering, then cover the pan and simmer gently for 3–4 minutes or until the salmon flakes easily. Use a draining spoon to lift the salmon from the milk. Reserve the milk. Flake the salmon, discarding any bones and skin, then add it to the mashed potatoes. Mix in the spring onions, dill, lemon zest and seasoning to taste.
  3. Place the semolina on a large plate. Shape the salmon mixture into 20 small balls, the size of golf balls, then flatten them into neat patties, coating them lightly on both sides with semolina as they are shaped. Cover and set aside in the refrigerator.
  4. To make the soup, melt the butter in a large saucepan. Add the potato, broccoli and leek and cook gently for about 10 minutes or until softened. Stir in the watercress. Add the stock and bring to the boil, then reduce the heat and cover the pan. Simmer for about 10 minutes or until the vegetables are just tender. Cool the soup slightly, then purée it in a blender or food processor until smooth. Return the soup to the pan. Stir in the milk used to cook the fish and seasoning to taste. Reheat gently until simmering.
  5. Cook the salmon cakes while the soup is reheating. Heat half the oil in a large frying pan and cook half of the cakes for 3–4 minutes on each side or until golden. Drain on kitchen paper. Heat the remaining oil and cook the remaining cakes.
  6. Ladle the soup into warm bowls and float 2–3 salmon cakes in each one. Garnish with watercress and lemon zest, and serve with the remaining salmon cakes.

Some more ideas

Use 1 can salmon, about 200 g, drained, to make the salmon cakes. Add 200 ml (7 fl oz) semi-skimmed milk when reheating the soup. * For a vegetarian version, make sweetcorn and Parmesan cheese patties instead of fishcakes. Add 1 can sweetcorn, about 200 g, drained, to the potato mixture instead of the salmon. Omit the lemon and dill, and add 3 tbsp freshly grated Parmesan cheese and ½ tsp Tabasco or other hot pepper sauce. Shape and cook the patties as for the salmon cakes. Stir in 200 ml (7 fl oz) semi-skimmed milk when reheating the soup. * For a homely, chunky soup, instead of making cakes, add both quantities of potatoes to the soup. Cut the salmon into small cubes and add to the soup in step 4 for the last 5 minutes of simmering. Do not purée the soup. Stir in 200 ml (7 fl oz) semi-skimmed milk and heat through before serving.

Plus points

Salmon is an oily fish and a good source of omega-3 fatty acids, which help to protect against heart disease. It also provides B-group vitamins and vitamins A and D. * Semolina, milled from wheat grain, is a starchy carbohydrate that also provides some protein as well as minerals.

Each serving provides

A, B1, C * B6, B12, E, folate, niacin * D, selenium

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Broccoli Cream Soup

Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).

Pour in stock, whisking until fully incorporated, and bring to a boil. Reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes.

Add broccoli stems and season with salt and pepper. Return to a boil, stirring to combine. Add florets and return to a boil. Reduce heat and gently simmer until broccoli is tender enough to mash with the back of a spoon, 10 to 20 minutes.

Working in batches, transfer broccoli mixture to the jar of a blender, bowl of a food processor, or puree through a food mill fitted with a fine or coarse disk, or an immersion blender. Strain soup through a fine mesh sieve into a clean pot, pressing down on solids.

Set pot of soup over low heat and whisk in cream, if using. Thin with more stock or water, if necessary. Season with salt and pepper and serve immediately.

Frittata Recipe with Salmon and Broccoli

This easy smoked salmon and broccoli frittata recipe (with peas for extra veg too) has been a life saver for me in recent months. If you follow me on YouTube you’ll know I’ve been dabbling with Slimming World and the The Body Coach, Lean in 15 plan to try and lose a lingering few pounds.

Honestly? I don’t seem to have had a great deal of success sticking to either ‘plan’ so I’m thinking about shifting my focus a bit to be more mindful and conscious of what I’m eating, rather than being too rigid. This means trying to make sure I have a good balance of protein and vegetables in every meal.

I know I feel so much better when I eat like that.. So why is it so hard to do it consistently? A lack of time and planning often I guess.

Step in miracle breakfast frittata recipe – hurrah! This easy frittata, Spanish omelette, crustless quiche, whatever you’d like to call it, is so versatile and tasty. I’ve been making it for family dinner and then having leftovers for breakfast.

The Norwegian Smoked Salmon gives it a real depth of flavour that makes it taste like a lot more work that it actually is. This is also a great way of getting green veg into your diet in the morning without even realising.

This smoked salmon and broccoli frittata fits in perfectly with the Slimming World diet and the Lean in 15, Joe Wicks plan if you’re following either of those.

Enjoy and feel positively virtuous.. (Oh and only one pan to wash up. Win!)

What’s your favourite easy balanced meal? Any other ideas for protein filled breakfasts for me please?


  • Penne – 250 grams.
  • Butter – 25 grams.
  • Milk – 600 ml.
  • Broccoli – 300 grams. (It should be cut into large florets).
  • Plain flour – 25 grams.
  • Sun-dried, drained and thickly sliced tomato – 8 nos.
  • Mascarpone – 100 grams.
  • Halved anchovy fillets – 8 nos. (Optional)
  • Small capers – 2 tablespoons. (Optional rinsed to remove excess salt or vinegar).
  • Roughly torn, large fresh basil leaves – 10 nos.
  • Finely grated mature cheddar – 50 grams.
  • Fresh skinless salmon fillets – 4 nos.

Finnish salmon and potato soup (Lohikeitto)

Flavoured with dill and allspice, this simple salmon and potato soup is a Finnish classic. Serve it for a comforting lunch or starter course.

Published: December 22, 2015 at 9:55 am

Try this salmon and potato soup, then check out more salmon recipes such as our Scandi-style salmon with pickle potato salad.


  • allspice berries 3
  • potatoes 350g, peeled and chopped into 1cm cubes
  • salmon fillets 2 (about 225g), skinned and cut into 1cm cubes
  • butter 1 tbsp
  • single cream 60ml
  • dill chopped to make 2 tsp
  • salmon skin (from the salmon fillets)
  • black peppercorns 3
  • carrot 1 small, peeled and chopped
  • shallot 2, peeled and chopped
  • bay leaf 1
  • flat-leaf parsley 10 stalks
  • leek ½ small
  • celery 1 stick, cut in three


To make the cheat’s fish stock, put all the ingredients in a large pan with 1.2 litres of water and simmer gently for 45 minutes. Turn off the heat. Use a slotted spoon to remove all the solids, then strain the broth through a muslin or tea towel into a second pan to remove any impurities.

  • 8 cups broccoli florets with 2-inch stalks attached
  • 2 cloves garlic, sliced
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup salted pistachios, coarsely chopped
  • 2 tablespoons chopped fresh chives
  • Zest of 1 medium lemon, plus wedges for serving
  • 4 teaspoons mayonnaise
  • 1 ¼ pounds salmon fillet, cut into 4 portions

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Combine broccoli, garlic, 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on the prepared baking sheet. Roast for 5 minutes.

Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Spread 1 teaspoon mayonnaise over each salmon portion and top with the pistachio mixture.

Move the broccoli to one side of the baking sheet and place the salmon on the empty side. Roast until the salmon is opaque in the center and the broccoli is just tender, 8 to 15 minutes more, depending on thickness. Serve with lemon wedges, if desired.

Because the slow cooker provides a moist environment, there’s really no reason to brine the salmon before cooking it in the crockpot. However if you want to, it is certainly fine to brine it.

Most any vegetable you like is a great accompaniment to salmon. Some of our favorites include:

  • Broccoli
  • Green Beans
  • Corn
  • Sweet Potatoes
  • Carrots
  • Spinach
  • Zucchini
  • Bok Choy
  • Peas

If you’ve made this Slow Cooker Asian-Style Salmon and Veggies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Watch the video: Sådan laver broccoli suppe (May 2022).


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