• 6servings
  • 30minutes
  • 115calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, E
MineralsNatrium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) canola oil

  2. 1/3 cup(s) chopped carrot

  3. 1/3 cup(s) chopped celery

  4. 4 cup(s) reduced-sodium chicken broth

  5. 1 1/2 cup(s) water

  6. 1 (skinned) salmon fillet, preferably wild-caught (see Tips & Techniques)

  7. 2 1/2 cup(s) frozen cauliflower florets, thawed and coarsely chopped

  8. 3 tablespoon(s) chopped fresh chives or scallions or 1 1/2 tablespoons dried chives

  9. 1 1/3 cup(s) instant mashed potato flakes (see Tips & Techniques) or 2 cups leftover mashed potatoes

  10. 1/4 cup(s) chopped fresh dill or 2 teaspoons dried tarragon

  11. 1 tablespoon(s) Dijon mustard

  12. 1/4 teaspoon(s) salt

  13. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower, and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.

  2. Stir potato flakes (or leftover mashed potatoes), dill (or tarragon), and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.

  3. Carb Servings: 1 starch, 1 vegetable, 2 lean meat. Carbohydrate Servings: 0. Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (25% dv), source of omega-3s.


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