Fragrant, warming and nurturing, soup is comfort in a bowl. For this reason it seems to be commonplace to relegate soup to the dinner time rotations of the cooler seasons and bid it farewell as the days grow longer.
My love for soup doesn't allow me to do that. I prefer for soup to stay on the menu year-round, however the style of soups I enjoy definitely changes with the season.
In Spring and Summer, I move away from minestrones, root vegetable soups and anything thick and start making lighter soups - such as miso-based vegetable or spicy noodle soups.
If you don't normally eat soup in the warmer months (or even if you do).. I have a recipe for you!
It is not the prettiest meal you have ever seen but it is delicious, nourishing, perfect for warmer weather and easy to make. In other words, it ticks all the boxes in my books.
It is a combination of salmon, edamame, cauliflower and lime and can be spiced up with dried chillies if you like it hot.
Nourishing Spring Soup
Ingredients (for 2):
1 salmon fillet, at least 200g, skin off and cut into roughly 2cm chunks
1 spring onion, chopped
1 clove garlic, finely chopped
1 2cm piece of ginger, finely grated
1/2 teaspoon ground turmeric
1 cup cauliflower, chopped/processed super-fine (pre-made cauliflower 'rice' works too)
200g frozen edamame beans in shells, steamed and shelled or 100g defrosted shelled edamame beans
1 cup English spinach or silverbeet, finely shredded
1 sheet roasted nori, shredded
500ml broth (I use homemade chicken broth but veg stock would work just as well and there's nothing wrong with shop-bought either!)
1 tsp coconut oil
salt and pepper to taste
1/2 a lime
1. Heat the coconut oil in a medium saucepan over low-medium heat.
2. Add spring onion, garlic, ginger and turmeric and stir.
3. Once the spring onion is soft, add the cauliflower and stir until everything is well-combined.
4. Add the broth and bring to a boil.
5. Add edamame, spinach and salmon and reduce heat to a simmer.
6. Simmer for a couple of minutes until salmon is cooked.
7. Serve into bowls, season to taste, add a squeeze of lime and garnish with shredded roasted seaweed.